• 6  tablespoons olive oil
• 1  small yellow onion, finely chopped*
• 1  carrot, finely chopped*
• 1  stalk celery, finely chopped*
• 3  garlic cloves, minced
• 1  teaspoon  minced fresh rosemary
• ³⁄₄ lb ground beef
• ¹⁄₂ cup dry red wine
• 3  tablespoons tomato paste
• 2 ¹⁄₂ cups  canned plum tomatoes, chopped, with juice
•  salt
•  fresh ground pepper
• 1  lb rigatoni pasta

*or pre-chopped mirepoix

1. In a large deep frying pan or Dutch oven over med-low heat, warm the oil.
2. Add the onion, garlic, carrot, celery, and rosemary and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Add the beef and cook, breaking it up with a wooden spoon, until it is browned, about 10 minutes.
4. Add the wine and tomato paste.
5. Cook, stirring occasionally, until the wine evaporates slightly, 3-4 minutes.
6. Add the tomatoes, 1 teaspoon salt, and ½ teaspoon pepper.
7. Reduce the heat to low, cover partially, and cook, stirring occasionally, until the sauce is thick and aromatic, about 1 hour.
8. Just before the sauce is done, bring a large pot of water to a boil.
9. Add 2 tablespoons salt and the pasta to the boiling water.
10. Cook according to the package directions.
11. Drain and top with sauce.