Finely dice the carrot, onion, and celery.

Mince the garlic.

Peel, seed, and puree the fresh tomatoes, or use canned peeled tomatoes.

In a pot, add a couple of glugs of olive oil.

Saute the garlic clove until brown, then discard it.

On medium heat, saute the diced vegetables slowly for about 10 minutes until translucent but not brown.

Raise the heat slightly and add the sausage meat and ground veal.

Break up the meat pieces with a wooden spoon.

Season with salt and pepper.

Add the pureed tomatoes and half a glass of water.

Bring the mixture up to a boil.

Lower the heat to a very low simmer and cook for 2.5 hours, stirring occasionally.

Toss the ragu with your favorite pasta.

If the sauce becomes too thick, add a little pasta water to adjust the consistency.