Meat Sauce Bolognese (Ragu’ alla Bolognese)

Ingredients:

• 3 tbsp olive oil extra virgin
• 1 onion minced
• 2 carrots minced
• 2 stalks celery minced
• 1/2 lbs ground beef
• 1/2 cups red wine
• 1 lbs fresh or canned tomatoes peeled

Instructions:

1. Heat the oil in a heavy saucepan over medium-high heat
2. Add the onion, carrots and celery; cook until the onion is slightly browned and the carrot and celery have begun to soften (about 2-3 minutes)
3. Add the ground beef and cook until browned
4. Add the wine, cook until reduced; add the tomatoes, tomato paste, salt and pepper and bring to a boil.
5. Salt and Pepper to taste
6. Reduce heat and cook for two hours with the pot half covered with a lid. If the ragu appears to become dry, add a little warm water