Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
2 pounds ground chuck
3/4 cup dry red wine
1 cup chicken broth
1 cup crushed tomatoes
1/2 teaspoon salt, optional

Method

1 Heat the olive oil in a Dutch oven over medium-high heat until hot but not smoking. Add the vegetables; decrease heat to medium. Cook, stirring occasionally, until golden, about 5 minutes. Add the ground beef; increase heat to medium-high. Cook, stirring occasionally, until evenly brown, about 15 minutes.

2 Stir in the wine, scraping up any browned bits from the bottom of the pan. Stir in the broth and tomatoes; cook until flavors come together, about 40 minutes. Add salt if necessary. Skim off fat if desired.

Serves 6.