- 2 tablespoons extra-virgin olive oil
- 1 onion, minced
- 1 large carrot, minced
- 1 large stalk celery, minced
- 4 ounces ground beef
- 4 ounces ground pork
- 1/2 cup red wine
- 1 pound tomatoes, peeled and chopped
- 1 tablespoon tomato paste
- salt and black pepper to taste
- Heat the olive oil in a saucepan over medium-high heat.
- Cook the onion, carrot, and celery in the hot oil until the vegetables are tender and the onion has begun to brown around the edges, about 5 minutes.
- Stir in the beef and pork; continue cooking and stirring until the meat is brown and crumbled, about 5 minutes. Pour in the wine, bring to a boil, and cook until the wine has nearly evaporated.
- Add the chopped tomatoes, tomato paste, salt, and pepper. Reduce heat to medium-low, partially cover the pan, and simmer 2 hours until the sauce is very thick. Use a little water as needed if the sauce begins to look too dry.