500 g mince meat
400 g canned tomatoes
half carrot
1 stalk of celery
1 onion medium size
half glass of white wine
salt and pepper
olive oil and butter
Chop throughoutly the vegetables. Fry them in a casserole at medium-low heat until soft and golden. Add the meat. Stir and make all juices of the meat evaporate.
Add the wine and let evaporate totally. Now add the tomatoes (chopped), 1 glass of water, 1 stock cube, a pinch of salt, some pepper. And let cook for 2 hours at least at low heat.
Now cook the pasta al dente drain it well and add the sauce. Serve with grated parmesan cheese.