Ingredients
1 medium onion, coarsely chopped (1-inch pieces are fine)
1 large or 2 slim carrots, coarsely chopped
2 ribs celery, coarsely chopped
3 cloves garlic, coarsely chopped
2 to 3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
2 pounds ground beef or, if you prefer, 1 pound each beef and pork
1 1/4 cups tomato paste (from 2 6-ounce cans)
2 cups red wine, preferably hearty but really, anything you like to drink
Water as needed
2 bay leaves
A few sprigs thyme, tied in a bundle
Directions
In a food processor, pulse onion, carrots, celery, and garlic until finely chopped.
Heat a moderate-sized Dutch oven (4 to 5 quarts) over medium-high heat.
Once hot, coat the bottom of the pan with two to three tablespoons of oil. Once it is hot, add the chopped vegetables and season them generously with salt and pepper.
Cook the vegetables until they are evenly brown, stirring frequently, about 15 minutes.
Add the ground beef and seasoning again with salt and pepper. Brown the beef well and again, don’t rush this step. Cook for another 15 minutes. Add the tomato paste and cook for 3 to 4 minutes. Add the red wine, using it to scrape up any stuck bits in the pan. Cook the wine until it has reduced by half, about 5 more minutes. Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything, bringing it to a low simmer.
Simmer for 3 to 4 hours topping up with water to keep the level consistent.
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