Basic meat ragù

I make plenty of ragù because it takes a fairly long time. I divide leftovers into individual containers and freeze.
Ingredients
1 kg minced beef, or beef and pork; sometimes I add sausage
2 carrots
2 celery sticks
1 medium onion
1 garlic clove
1 tin tomato sauce or peeled tomatoes
4 or 5 tablespoons tomato purée
Rosemary, sage, thyme and bay
Salt, pepper, cloves and nutmeg
Extra virgin olive oil
1 glass red wine

I chop celery, carrots and onion with a knife.

I make a herb bouquet, inserting 2 cloves and the garlic clove, tie firmly and reserve.

I sauté chopped vegetables in plenty of oil in a large pan.

I add and break up the meat and brown about ten minutes, stirring.

I add red wine and let evaporate.

I add salt, pepper and nutmeg.

I add tomato sauce, tomato purée and a splash of water or stock.

I stir, add the herb bouquet, cover and cook on the lowest heat for about two hours.

I taste, adjust salt if needed and remove the herbs.

This is my ragù; many variants exist. Some omit tomato sauce or use only purée, others add milk. I prefer it this way for pasta and lasagne.