This is a classic Italian meat sauce for pasta. The method of using stew meat retains more of the flavors and juices of the meat in the sauce but ground meat can be substituted for a quicker preparation.
Brown the pork and the stew meat with cloves and nutmeg in olive oil, add a little salt and pepper, when the meat starts to color sprinkle in the red wine and allow to evaporate, drain the meat and chop it finely with a food processor
Finely chop the carrots, celery, onion and fry all the vegetables in a pan - When the vegetables start to brown add the tomato paste and the chopped meat
Add a glass of water and cook at low heat for 1 ½ hours
