In a pan saute the garlic, onion in extra virgin olive oil then add the minced beef. Let it fry until the minced are golden brown then add the celery and carrots.

Add the tomato paste in the beef and the red wine then add the salt, pepper.

In a very low fire cover the pan and let it simmer for 2 hours (slow cooking)

Cook your pasta and add the sauce with grated parmesan cheese and basil. Serve with oregano or garlic bread.