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.