Put a pot or a dutch oven over medium heat. Add the
Extra-Virgin Olive Oil (3 Tbsp)
and allow to get hot, then add the
Carrots (1/2 cup)
Yellow Onion (1)
Celery (1/2 cup)
Garlic (3 cloves)
, and salt. Stir and cook until the vegetable softened a little, about 5 minutes.
Ground Beef (1 lb)
, breaking it up with a spoon, add
Salt (to taste)
Ground Black Pepper (to taste)
. Cook until the meat has begun to brown, 5-7 minutes.
Tomato Paste (2 Tbsp)
and stir until is mixed with the meat. Add
Tomatoes (1.6 lb)
rinse the box with
Water (1 cup)
and add it in, add
Dried Basil (1/2 Tbsp)
and mix together. Bring the sauce to a boil, then reduce heat to low, cover and simmer for three to four hours.
Once the sauce has finished cooking, taste it, and adjust the seasoning to your liking. Then add half of the sauce to cooked
Fettuccine (1 lb)
and toss to coat.
To serve, place pasta in shallow bowls and spoon the rest of the sauce over the pasta and grate
Parmigiano-Reggiano (to taste)