In a 6 qt pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become soft, about 8 minutes

Add the celery, carrot, and sauté for another 5 minutes, then add the ground beef. Stir frequently, break up any large lumps, and cook until meat is no longer pink for about 8 minutes. Drain excess fat from the pan

Add the tomatoes, parsley and basil and cook over low heat until the sauce thickens, about ½ hour. Season to taste. Serve with any pasta