Meat sauce

1) Wash celery and carrot and peel the onion and garlic .Chop all the vegetables very finely.

2) Put the oil and vegetables in the pan.

3) Bring it to the fire and sauté, over a very low heat, for about ten minutes, turning occasionally. When half cooked, add a pinch of salt. Leave the pan covered for this whole phase.

4) Meanwhile wash the rosemary, select the leaves and finely chop them with the crescent on a cutting board.

5) When the vegetables are browned, turn up the heat and add the meat, a little at a time, stirring.Add the chopped rosemary and season the meat until it dries all its cooking water and begins to stick to the bottom. In this phase stir constantly to prevent it from burning.

6) Add the red wine and continue cooking over high heat until it is completely evaporated and the meat turns brown. This phase is very important because the aromatic compounds are formed which make the sauce good and because there must be no trace of alcohol, which would give the sauce an unpleasant taste.

7) Once evaporation is complete, add the tomato puree, a couple of large pinches of salt, a generous grinding of pepper and mix.

8) Cover and wait for it to simmer again.

9) At this point it is necessary to transfer the pot on a small fire with respect to its size and get to lower the flame little by little until it slowly cooks, barely simmering.

10) The ragù must cook at least for 1 hour, with the lid. Turn it from time to time with a wooden spoon.After the indicated time, taste it and season with salt.The ragù is now ready to be used.