Grandma Eugenia's Sauce

300 grams (approx. 10.6 ounces) of veal or beef
chicken innards (liver and gizzard)
olive oil
1 kg (2.2 lbs.) of peeled plum tomatoes
a carrot
half onion celery
parsley
basil and tomato
salt and pepper

Mince all of the meat and vegetables together. Place it all in a pan (enameled cast iron pans are best). Add olive oil and a little water. Cook until the water evaporates (about 20 minutes). Then add a half cup of red wine and turn up the heat. When the wine has evaporated add the tomato and let it simmer for about an hour and a half.