Carne al sugo - Carne no molho de tomate

 I have used as a reference this recipe: https://blog.giallozafferano.it/letortedigessica/carne-al-sugo/

I must say, this is what I had in mind based on how my mom cooks, so this is very close a family recipe! I will post pictures later. 

Here are the ingredients translated from Italian to English:

1 kg beef (or pork, or mixed) 750 ml tomato puree 1 onion 1 carrot 1 stalk of celery Extra virgin olive oil, to taste 1/2 glass of red wine Basil, to taste 2 tablespoons of tomato paste

Here are the instructions translated from Italian to English: **Preparation:** To prepare the MEAT SAUCE, start by finely chopping the onion, carrot, and celery. Then, sauté the mixture in a large pan with a generous amount of olive oil. After a few minutes, add the meat pieces and let them brown. **CHOOSING THE MEAT:** To prepare a mouthwatering MEAT SAUCE, you can use beef, pork, or a mix of both. You can also add pork ribs, pieces of sausage, meatballs, and Messina-style meat rolls. Deglaze with the wine, and when it has evaporated, add the tomato paste dissolved in the tomato puree. Stir and season the MEAT SAUCE with salt and basil leaves. Add about a glass of hot water and cover the MEAT SAUCE with a lid. Let it cook over low heat for approximately 2 hours. The meat should become tender, and the sauce will reduce. If needed, add a little water during cooking. **You can also use:** - In a PRESSURE COOKER: for about 60 minutes. - In a CROCK POT (slow cooker). In this case, do not add more water and use the SLOW function for 8 hours. **You can enhance the dish with peas and whole, peeled potatoes.** At the end of the cooking time, serve the MEAT SAUCE as a standalone dish. Use the sauce to dress pasta and serve the meat as a second course. You can also use the sauce to prepare BAKED PASTA.