In a large pan, heat the oil. Add the onion, carrot, celery and garlic. Cook over low heat for 6 minutes, stirring frequently.
Add the minced beef to the pan and cook for 7 minutes. Break up any lumps in the meat with a wooden spoon, steel spatula or manual potato masher.
Stir in the red wine and mix well. Cook for 3 minutes then add the parsley, oregano, 4 tbsp of beef stock and tomatoes (canned/bottled and puree).
Season with salt and pepper to taste then mix well and bring the mixture to boil.
Cook covered for 30 minutes. Stir frequently and add more stock as needed.
Add more salt and pepper as needed then use the mixture in pasta dishes.
