I really think I was Italian in a previous life!
1/4 cup olive oil
2 small onions, diced
2 garlic cloves, minced
1 lb ground trio (beef,pork,veal)
2 stalks celery, diced
1 whole carrot
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup water
2 - 28 oz cans crushed tomatoes
2 - 3 oz tomato paste
1/4 cup red wine (optional)
Heat large skillet, add olive oil, onion and garlic. Cook over medium heat until onion is transluscent. Add the meat. I like the trio but you could use beef or any combination of the three. Brown and break apart the meat cooking until no pink is visible.
Add the celery and carrot. The whole carrot reduces the acidity of the tomatoes.
Now to the tomatoes. I usually would add 2 cans of crushed tomatoes or canned diced tomatoes. But I saw these San Marzano type tomatoes packed in purée. Nice!
I mashed the whole tomatoes with a potato masher and added them to the pot along with the tomato paste, salt, pepper, basil, oregano and water.
Bring to a boil then reduce heat and simmer uncovered 1-2 hours or until carrot is soft. Add the red wine if using.