Ragu Sauce

1 onion, chopped

1 carrot, chopped

1 stalk of celery, chopped

1 clove of garlic, whole

2 tablespoon extra-virgin olive oil

Salt

3 pounds ground meat (2 pounds beef, 1 pound pork)

2 ounces white wine

16 ounces tomato puree

Pinch of sugar

2 cups of water

1 cube beef bouillon

1 sprig rosemary, stemmed and chopped

1 tablespoon butter

Heat olive oil in sauce pan. Add onion, carrot and celery and sauté. Add clove (not chopped) of garlic. Add salt. Raise the flame and let veggies sauté. Add the meat, cook on medium flame and stir to brown. Add white wine, raise the flame for a few seconds and let wine evaporate. Add tomato puree with a pinch of salt and sugar. In a smaller pot, bring water with bouillon cube to a boil and add rosemary. Remove the garlic clove from the other pot. Slowly begin to add the broth to the sauce, stirring constantly. Simmer for about two hours. Turn off the heat and add the butter, stir. Serve over pasta.

Serves 6