“Men are driven by two principal impulses, either by love or by fear.”

-Nicolò Machiavelli

Preparations

• One pound of ground beef or ground lamb
• Two medium-sized onions, diced
• Two cloves of garlic, minced
• Three carrots, chopped
• Four stalks of celery, chopped
• 28 oz of crushed tomatoes
• 1 tsp parsley
• 1 tsp thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• Pinch of rosemary
• Pinch of cayenne pepper
• Salt
• Black pepper
• Olive oil
• A stiff glass, about ⅓ bottle, of red wine

Machinations

1. In a Dutch oven, brown onions in oil and salt for about five minutes over a medium flame.All amounts are approximate and can be varied to taste

2. Add garlic, carrots and celery, sauté for five more minutes.

3. Increase flame to medium-high, add meat with a pinch of salt, crumbling in pan and turning frequently to brown.

4. When meat is well-browned, add red wine, reduce flame to medium-low, simmer for about five minutes.

5. Add tomatoes and remaining spices. Salt and black pepper are to taste; add salt conservatively as flavor will concentrate.

6. Reduce flame to low and simmer for one hour with lid on, stirring frequently.

7. Maintaining a low flame, simmer for 30-60 additional minutes with lid half-off to thicken, stirring frequently.

8. Serve with pasta or fresh bread.