Ragu

Cook 1 onion, 2 celery stalks and 1 carrot that are finely minced for 15-20min on medium high and you can use basically any cookware that is NOT non-stick coated. Add 3-5 cloves of roughly chopped garlic when the other stuff has been on the pan for ~7-10min. Season with salt. When you see a bit of browning and the moisture has cooked away add 700g of 20% beef mince. Salt generously. Cook until all moisture is gone and there is browning at the bottom of the pan. Add ~60-80g of tomato puree and mix. Deglaze with red wine (little less than half a bottle) and reduce by half. Season with more salt if needed. When the wine has reduced, add enough water to cover the ingredients but not too much. Add bunch of fresh thyme and 2-3 bay leaves. Bring to a simmer until the sauce has a nice thick texture, then repeat (add water again.) You should simmer this for at least 2h, but the longer the better. Remove bay leaves and thyme, but it’s not harmful if a few bits of thyme get lost in the sauce. Check for seasoning one more time. Cook pasta until almost al dente, preserve pasta water, combine, emulsify. Voilá!