• a deep heavy bottomed pot
• a wooden spoon
• Extra virgin olive oil
• 2 big onions or 3 small ones
• 2 cloves of garlic
• 1 carrot (optional)
• 1 stalk of celery (optional)
• 1 1/2-2 lbs of ground meat; beef, pork, or veal traditionally but chicken and turkey work very well.
• 2 tablespoons of sea salt or table salt
• 1 teaspoon of crushed red chili flakes
• 1 handful of fresh chopped parsley
• 2-3 8 oz cans of tomato puree or diced tomatoes
• a few leaves of fresh basil

1. Peel the onions and finely dice them. You can use a food processor to save time if you wish. You can dice your carrot and celery stalk at the same as your onion. My Italian mother-in-law uses simply onions. I have found the a sauce made with just onions if perfectly delicious. That being said, a sauce using carrots and celery has a little more complexity and sweetness and is just as delicious. Try it both ways and see which one you prefer.

2. Cover the bottom of your heavy bottomed pan with about an 1/8 of an inch with extra virgin olive oil (about 3-4 tablespoons). Turn on the range to a medium-high heat. When the oil is hot it will appear transluscent and may spatter a bit. This is the time to throw in the onions (plus carrots and celery if used). saute the onions/veggie mix for about 7-10 minutes until the onions become transparent and soft. Stir frequently to ensure that the onions don't burn. When the onions are ready you can mince the 2 cloves of garlic and toss them in the pan. Garlic burns easily, so it is better to add it at the end.

3. Now you will add the ground meat. I use a mix of beef and turkey and I am always satisfied with my result. I have tried chicken and pork and those work good too. My mother-in-law in italy uses a mix of beef, veal, pork, and a bit of sausage without the casing. The problem here in America is that it is very difficult to find Italian sausage without fennel seed. Use sausage only if you can find it without fennel seed. Fennel seed will change the whole flavor of your sauce. Let the meat simmer until it turns brown. Stir often to make sure all the meat browns. At this point you should add your 2 tablespoons of salt, the fresh basil, parsley, and chili flakes.

4. Once all the meat is browned add the tomatoes. If you like your sauce chunky then use diced tomatoes. If you like your sauce smooth then use a puree or tomato sauce. I like to take organic diced tomatoes and give them a whirl in the food processor. Mix the tomatoes into the meat mixture and let everything come to a boil. Once it is boiling turn the heat down to low-medium and let the sauce simmer gently for at least one hour. If you plan to let it cook longer turn the heat down to low. Stir the sauce every 20 minutes or so and don't be afraid to taste it! Pour yourself a glass of red wine and dip a piece of bread in the sauce. Add more salt if it seems bland. Salt is a magic ingredient that will bring to life every dish, just be carefeul not to use too much.

5. Once your sauce has simmered for at least an hour and your ready to eat start boiling water for your the pasta of your choice. Fusili, Penne, and Spaghetti are perfect for this sauce. Make sure to add a good amount of salt to the boiling water. The water should be salty like the sea. Read the package for pasta cook times. Try the pasta and when it is al dente (literally translates "to the tooth" in Italian, meaning that the pasta is not too hard and not too soft when you bite into it) drain the pasta and save a few ounces of the pasta water and put back into the pot in which you boiled it. Add a few heaping spoons of ragu into the pasta and turn the flame on high. Let the pasta and ragu simmer together for 2-3 minute to allow the pasta absorb the flavors of the sauce. Serve immediately with real Parmigiano Reggiano or Grana Padano grated on top (the dry stuff in the green can just isn't that good). Enjoy with a Cabernet, Chianti, or Merlot. If you want a wine that is regional to the dish try a dry Lambrusco from Reggio Emilia or Modena. I've also heard there are some good Sangiovese (main grape used for Chianti) wines from Emilia-Romagna, the region of which Bologna is the capital.