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1. In a 5 to 6-quart saucepan, add your oil and vegetables and on medium heat let them sauté until soft and onions turned golden.
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2. Now add your meat and keep stirring until totally browned.
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3. Add your wine and let it evaporate.
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4. You can now add the strained tomatoes and bring to a boil.
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5. Once boiling lower heat and simmer for about 1 1/2 hours.
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6. Adjust your salt and pepper and chop fresh basil before serving over pasta.(Bolognese sauce is also ideal to make lasagna).
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7. I served it over Rummo pasta pappardelle and absolutely delicious!
