Bolognese / Sunday Sauce

Heat olive oil in a large pot over medium heat. Add the chopped onion/carrot/celery/shallot mix. Cook down for 10 minutes until the veggies are soft and fragrant. Add the tomato paste, mix through, and cook down for 2-3 minutes. Now add the ground meat and cook until browned (break it up as it cooks). Add the red wine to deglaze the mixture. Cook down until the liquid has mostly reduced. Pour in the tomatoes, peeled tomatoes, bone broth, water, and salt. Stir and bring the mixture to a simmer, then reduce the heat to low. Cook for 1 hour at least, but the longer the better. When ready to serve, plate with pasta of choice and top with freshly grated parm!