Prepare the soffritto. Finely chop the carrots, celery, and onions in equal parts. This base is fundamental: it will give the ragù its characteristic aroma.

Sauté the vegetables. Heat a drizzle of extra virgin olive oil in a heavy-bottomed pot.
Add the soffritto and let it soften slowly over low heat, without rushing.

Add the meat. Add the minced meat and stir well to break it up.
Brown it until it changes colour and loses its moisture.

Deglaze with red wine. Pour in the red wine and let the alcohol evaporate completely.
This step enriches the flavour and adds depth to the sauce.

Add the tomato. Stir in the tomato passata.
Fill the bottle with a little water (waste-not!) and pour it into the pot to cover the sauce by about 2 cm.

Slow cooking. Season with salt, cover with a lid, and let it cook over very low heat for about 2 hours.
Stir occasionally and, if necessary, add a little water: the ragù should simmer gently, never boil vigorously.

Final taste. At the end of cooking, taste and adjust salt if needed.
Turn off the heat and let the ragù rest for a few minutes before using it.