• 1 red onion, diced
• 3 stalks of celery, diced
• 1 small carrot, diced
• 1 clove garlic
• 1 bay leaf
• 5 sage leaves
• 3 cloves, chopped
• ¼ bunch parsley, chopped
• 4 tbsp olive oil
• 1 lb beef or pork (optional: add sausage, casing removed, crumbled)
• 1½ tbsp salt
• 2 pinches black pepper
• ½ tsp fresh grated nutmeg
• ½ cinnamon stick
• 1 cup of good-quality red wine
• 14.5 oz can whole peeled tomatoes, hand-squeezed
• 2 tbsp tomato paste

1. Heat olive oil in a sauce pot. Add onions, celery, carrots and parsley and cook until onions turn translucent, about 5 minutes.  Add 1 whole garlic clove and continue to cook
2. Stir in meat and add salt, black pepper, sage, nutmeg, cinnamon and cloves
3. Allow meat to cook for 10 minutes, stirring constantly
4. Add red wine and allow alcohol to burn off
5. Add tomato paste and squeezed whole tomatoes. Stir, cover and simmer for 1½ - 2 hours or until oil rises to the top

Note: Sauce can be refrigerated for 7-10 days