Ragù

• 1 1/4 cups lard
• 3 5/16 pounds ground meat 1/3 pork, 1/3 veal, 1/3 beef
• 2 carrots
• 2 celery stalk
• 1 yellow onion
• 1 bottle tomato sauce
• 1 glass red wine better if Sangiovese
• salt
• pepper

1. Chop finely the onion, carrots and celary. Put them in a teflon pan with the lard and let it cook with the smallest flame possible for 3 hours. The vegetables must almost melt.
2. Put the pan on a big flame and add the meat. Let it cook until it becomes brown circa 1 hour. Add the wine and let it cook until you do not smell the alcool.
3. Change again to the small flame and add the tomato sauce and let it cook for another 2 hours.
4. Be aware that this is a meat souce not a tomato sauce so do not use more tomatos.
5. Adjust with salt and pepper and cook with it wat you want:

lard, ground meat, carrots, celery stalk, yellow onion, tomato sauce, glass red wine, salt, pepper

Taken from www.yummly.com/recipe/Ragu-1692898 (may not work)