Bolognese meat souce (Tomato and meat souce)

This souce is perhaps the widest-known Italian souce in the world. We use it to serve pasta or the wonderful lasagne... :)

Serves 4:
- 300 g minced beef
- 1 carrot
- 1 onion
- 1 garlic clove
- olive oil
- 300 g tinned peeled tomatoes
- salt, pepper
- red or white wine (less than half a glass)

Pour 2 tablespoon olive oil into a large pot. Add finely-chopped carrot, onion and garlic. Now add the minced beef, stir accurately and then add salt and pepper. Add white or red wine and, as soon as the wine is dry, the peeled tomatoes.
Let it cook for at least 1.30 hour bit by bit adding hot water such that at the end the souce results to be rather thin.
Use it to serve spaghetti, ravioli, taglietelle or whatever type of pasta you want.