Prepare the ingredients. Use mixed ground meat, or buy pork and beef separately and mix them yourself. Finely chop the onion and garlic.

Finely chop the carrot and celery. Heat the olive oil over medium heat and sauté the onion and garlic until they are translucent and fragrant.

Add the carrot and sauté until it looks slightly cooked. Add the celery and cook until it changes color.

Once everything is sautéed, add the ground meat and stir well. Cook until the meat changes color.

Add the beef bouillon concentrate, Worcestershire sauce, and red wine. Mix, cover, and cook until the meat is fully cooked.

Add the tomato puree and herbs, mix well, cover, and reduce the heat to low. Let it simmer for at least two hours.

Stir occasionally to prevent sticking. If it thickens too quickly, add 1/2 cup water as needed. The sauce should be thick and darker in color than when you started. Taste and adjust seasoning if needed, though usually no extra salt is necessary because of the sauces. Use with your chosen dish. Here, I served it with a mix of whole wheat spaghetti and zucchini noodles, topped with Parmesan cheese.