Wash and dice the celery, carrots, and onion;
Heat the oil in a pan and add the vegetables. Fry over medium heat until softened and golden brown. Be careful not to burn them; otherwise, the ragù will taste bitter and unpleasant;
Stir in the beef and the pork until browned. In the meanwhile, cut the tomatoes into coarse pieces and add them to the meat;
Add the basil and the rosemary. Tie up the sprig of rosemary so it doesn’t get dispersed throughout your pasta;
Cover and cook over medium-low heat. The liquid from the tomatoes will keep the meat moist. Simmer for about two hours;
After one hour, replace the “cooked” basil with fresh basil leaves to have a stronger Italian taste. If the sauce gets too dry, you can add some lukewarm water. The ragù is done when the sauce is evenly combined, the meat is softened but dense, and the basil-scented tomato sauce wafts through the air making you very hungry (between 2-3 hours). Serve it with tagliatelle or the pasta you like best;
Freeze the remaining sauce in glass containers. Combine it with a side plate: some crisp green salad or any fresh roasted vegetables, dressed with a tablespoon of extra virgin olive oil, salt, and vinegar.