Ingredients:
3 tablespoons extra virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
1/2 cup minced celery with leaves
Salt
1 pound ground beef
1pound ground pork
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups canned Italian plum tomatoes (preferably San Marzano), with their liquid, crushed
3 bay leaves
Freshly ground black pepper
4 cups hot water, or as needed
Directions: Heat the olive oil in a Dutch oven over medium heat. Stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is clear, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves and season lightly with salt and pepper. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense. This will take about 2 to 3 hours—the longer you cook it, the better it will become. While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce, which is done traditionally.