This is from my own experience. All ingredient amounts are approximate.
The idea is simple: put in aromatics in the oil and cook until done; then put in the ground meat, cook until separated; then the liquids and simmer for a while.
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 celery rib, chopped
- 1 thin carrot, chopped thin (less than 1/4 in) crosswise
- 1 tsp sage powder
- 2 Tbsp olive oil
- 1.5 lb ground meat
- 1 can of canned whole tomatoes
- 1 tsp sugar
- 1/4 cups of wine
- 1 Tbsp tomato paste
- 1/4 cup finely chopped parsley
- Throw in the can of tomatoes in the food processor and process for at least a minute. Note: if doing multiple cans, process one can at a time
- In a pot add in the oil and heat on medium high. Do not wait until the oil is smoking.
- Turn the heat down to medium and throw in the onions, garlic, celery, and sage powder into the oil, stir every 30 sec.
- Throw in the carrots and the meat and stir until it is all broken up. The meat needs to be cooked before the next step.
- Pour in the wine, stir. (I usually pour the wine into the can so it washes off the tomato juice into the pot.)
- Pour in the tomato puree, tomato paste, and sugar, stir.
- Turn down the heat until it simmers. Close the lid and let it cook for at least 1 hour.
- Stir in the chopped parsley. Stir well. Turn off the fire. Take it off the range.