Calabrian tomato sauce with meat

Ingredients for 4 servings:

• 100 ml olive oil
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• ½ carrot(s)
• 1 stalk(s) Celery
• 700 g meat, e.g. mixed pork and beef . . . . (goulash)
• some salt
• some pepper
• 20 cl red wine
• 1 can of tomatoes, peeled
• ½ liter tomato(s), pureed
• 1 handful of basil
• 1 tbsp oregano, to taste
• 1 red chili pepper(s), as desired
• 500g pasta
• Parmesan

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the onion, carrots, and celery into small cubes of about 5 mm. Deseed the chili, peel the garlic cloves, and finely chop both. Cut the meat into cubes of about 3-4 cm. Mash the peeled tomatoes with their liquid until they are lightly chunky. Heat the olive oil. Sauté the onion, carrots, and diced celery over high heat, then add the garlic and chili. Brown everything until golden brown, add the meat, and season with salt and pepper. Once the meat is browned, deglaze with wine and simmer until the wine has evaporated. Add the peeled and passata. Add the basil and oregano, and season again. Reduce the heat to medium-low and simmer, covered, for at least 1 1/2 hours, until the meat is very tender. Cook the pasta according to the package instructions, drain, baste with the sauce, and sprinkle with grated Parmesan or Grana Padano. The meat is scooped out of the sauce and traditionally served after the pasta with a simple green salad and fresh white bread.