Main Ingredients
Wash and dice carrots, celery and onion, small
Add the olive oil to your pot, warm up and saute' carrots celery and onion for 4 minutes, stirring occasionally
In a prep bowl, using your hands or a fork, break the ground beef in small pieces
Add the beef to the pot, flavor with salt, pepper and rosemary. Evenly mix with the vegetables making sure you keep breaking the meat. You don't want hamburger patties in the sauce :). Let the meat saute' until most of the released liquids are reduced, on medium high. NOTE: a stainless steel pot helps reducing liquids faster)
Add the wine and let evaporate for 2 minutes on medium (medium high if non stick pot)
Add the canned tomatoes and rosemary, adjust with salt and pepper and cover for one hour stirring occasionally. Reduce heat to low and cover with lid.
After one hour move the lid to a side so that liquids evaporate. Remember, if you use a stainless steel pot the liquids will reduce faster so if you notice your sauce is not fluid enough just add tomato SAUCE or PUREE. Keep cooking on low for another hour, stirring frequently.
The amount of sauce makes it for 5 glass jars of 12-14 oz each, which you can freeze once fully cooled off.