It is a little bit time consuming, but you can make a greater quantity - it is perfect for freezing and super easy to work with after.
Ingredients
1 kg minced beef
2-3 carrot
1/4-1/2 celeriac
1-2 onion (medium size)
3 cloves garlic
5-6 tbsp oil
Salt and pepper
Oregano, marjory, thyme, rosemary and a few bayleaf
Tomato sauce - Cirio chopped tomatoes or passata (whichever you prefer)
1 glass of red wine
Method
Put the oil in a large heavy-based saucepan and add the chopped onion over a medium heat fry until golden. Add the grated carrot and celeriac (or you can chop it really finely) and simmer them together for 5-10 mins. Take the lid off and let the remainder liquid disappear. Then add the minced meat - fry until it has browned. You can add some red wine at this stage but it is optional. Cook for a while then add the garlic and the herbs (oregano, thyme and friends - bayleaf is not optional - count how much you put in so you can take them out at the end.)
Pour the tomato sauce into the pan so it covers the meat. If necessary pour some more in, it sometimes takes several liters (depending on the type of tomato sauce). Cover with a lid and simmer the sauce over a gentle heat for 60-90 mins, stirring occasionally.
Best thing can happen to a spaghetti or lasagne...
