Chop the carrots and onions to 1X1 cm dices. 

Chop the celery to 0.5X0.5 cm dices. 

Heat the olive oil in a pot. 

Add the meat and brown it.

In the browning process, the meat might release some fluids. it's ok. keep on browning the meat until the meat is brown and all the liquid evaporates.  

When the meat is nicely brown, around 10 minutes, remove it from the pot.

Add a bit of olive oil and let it heat.

Add the onion, carrot, and the celery to the pot and saute them until partially soft about 10 minutes. don't let the vegetables to get brown. 

Add the garlic and let it saute for 2 more minutes.

Return the meat to the pot and add the passata. Stir well.

Add the oregano, salt, black pepper and sugar to the pot and stir.

Add the tomato concentrate and the wine and stir well. 

Cook the bolognese sauce on small simmer for 2.5 hours. the sauce will reduce its volume over that time.  don't forget to stir the bolognese sauce from time to time and scrape the bottom of the pot well to avoid the sauce from sticking to the bottom of the pot and burning. 

After 2 hours, about 30 minutes before the end of the cooking time. chope some fresh basil into small strips. the best way to do so is to lay the basil leaves one on top of the other and chop them.  

After 2.5 hours of cooking the bolognese sauce is ready. 

Serve the bolognese sauce with pasta.

The perfect pasta for bolognese sauce is the tagliatelle - long and broad pasta that can handle the sauce perfectly. this is the pasta that is originally used with the dish.

Another pasta that is great for the bolognese sauce is large shells. the shells turn into small bowls that hold the sauce nicely. you can also use fettuccini, linguini penna or fusilli. 

And if you really feel like it, just go ahead and eat it with spaghetti. it's your dish!