Kirk's Cooking and Cocktails

0 In a Dutch Oven, add the oil and cook the veggies until soft.  Then add the meat, break apart and cook for 5 minutes
1 Add the garlic and the red wine and reduce by half. 
2 Puree the diced tomatoes and add along with the tomato paste, beef broth, salt and pepper.  Bring to a simmer and then cover and slow cook for 2 hours
3 Boil your noodles in water with a little salt, until al dente. Then add into the ragu mixture. Plate and top off with freshly shredded parmesan
4 Enjoy!