Tuscan Style Meat Sauce (Ragu Toscano)

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

½ 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.