Peel and chop the onion, wash and chop the celery and carrot into small pieces. Warm the olive oil in a pot, add the onion, celery and carrot and simmer with a table spoon of water(*)
Add the mince meat and fry until it appears cooked.
Add the glass of redwine and cook until the alcohol is evaporated. Then add the tomatoes, the salt and the tomatoe paste. Stir well and cook over gentle heat for one hour.

(*)The secret of adding water or white wine to the olive oil is to keep the temperature constant at a 100 degrees. The water or wine is converted to steam and a slow and even cooking can take place.