ragu sauce

all these years when i have made spaghetti and a meat and tomato for it, i have incorrectly called it a "spaghetti sauce". the correct term in the italian culinary lexicon for such a meat-based sauce is a "ragu sauce". there is also a "bolognese sauce" that seems similar but has eggs in it.

vegetables: onion, carrot and celery, garlic, mushroom.
spices: basil, oregano, chili powder, s & p.
meat: 1 # beef
tomatoes: 1 can paste, 1 can sauce, 2 cans (14 oz each) stewed toms (pureed).

cut your vegetables, mostly finely diced.
season your meat, start browning, draining along the way.
start sauteeing vegetables in the order listed above in large pot.
add spices.
(haven't tried this but a cup of red wine could be added now and cooked til absorbed/evaporated).
add paste
add sauce
add pureed toms
when meat is ready, add
add some water if necessary

let simmer low, covered at least 1.5 hours.