Step 1

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 10-12 minutes (longer if you want).

Step 2

Add beef and veal (ground meat of choice)- sauté, breaking up with the back of a spoon, until browned, about 15 minutes.

Step 3

Add tomatoes; boil for 2 minutes, stirring often and scraping up browned bits. If using whole tomatoes use the back of a wooden spoon, or a spatula, to crush them into small pieces.

Step 4

Reduce heat to low heat and gently simmer, stirring occasionally, until flavors meld, 40 minutes. Season with salt and pepper.

Step 5

Boil pasta according to directions. When pasta is done cooking place it in a large serving dish and toss the ragu sauce until it coats the pasta completely.

Step 6

Top with plenty of freshly grated Parmigiano cheese and sprinkle with parsley, if desired. Enjoy hot!