Classic italian ragu: age-old, tried & true
1 small carrot, finely diced 1 med onion, finely diced 1 rib of celery, finely diced 1 clove of garlic quarter pound of sausage meat half pound ground veal 1.5 pounds peeled, seeded, pureed fresh tomatoes or 1 large can of peeled tomatoes olive oil salt & pepper
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