Difficulty: Easy - for beginners
1/2 pound ground beef
1/2 pound ground pork
1/2 white onion
1 Serrano pepper
1 bulb garlic
1 stalk celery
3 small mushrooms
dash black pepper
2 28 oz / 800 ml cans of tomato puree
-Chop 1/4 white onion, 5 or 6 large cloves of garlic, and Serrano pepper (with seeds) very fine.
-Add salt and pepper to mixed ground beef and pork. (Grandma used to add veal.)
-Brown meat in a frying pan. Once a little fat has melted out, add onion, garlic, and chopped pepper.
-Once the meat has started to brown and the onions and garlic have cooked a bit, add finely chopped 1/2 carrot, 1/4 white onion, and 1 stalk celery. Finish browning.
-Add two large cans of tomato puree
-Add spices: 4 T dried oregano, 1/2-3/4 T each basil, thyme, sage, and a dash of rosemary and mint (I didn't measure, so these might be way off.)
Bring to boil, stir, and let simmer, covered, for an hour or so.
Add 1/4 cup red wine and 2 T balsamic vinegar; stir in.
Keep cooking for awhile, stirring occasionally and tasting to adjust spices
Vegetarian version: avoid the meat - and start by sauteing the vegetables in a little olive oil and butter mixture.