1 medium onion (yellow or white), diced
1 celery stalk, diced
1 carrot, diced
3 cloves garlic, minced
1 pound ground beef (chuck or round)
8 ounces sliced mushrooms
Generous pour of dry red wine (optional)
28 ounce can crushed tomatoes
1 teaspoon dried Italian seasoning or oregano
Heat oil in large skillet over medium-high heat. Add onions, celery, and carrot. Sprinkle with salt and cook until onions are browning. Add the mushrooms and cook until they release their juices. Spread to the outside of the pan, leaving an open circle in the middle. Add the beef and allow to brown on one side. Flip over and brown on the other side, sprinkling the browned side with salt.
When browned on both sides, begin breaking up the beef with a cooking spoon/spatula and brown these chunks as well. Add the garlic and cook until fragrant, then add the wine and scrape the bottom of the pan to release the brown bits.
Add the tomatoes and Italian seasoning. When the sauce comes to a boil, reduce heat to low and cover. Simmer for one hour or until the meat is tender. Taste for seasoning and adjust as needed.