Rosemary Ragù

Ingredients (for 6-8 people):
450 g ground beef
450 g ground pork
2 large onions, chopped
1 large clove of garlic
3 cans of chopped pelati (1.2 litres of canned tomato)
2 large twigs of fresh rosemary
1.5 dl of red wine
salt
pepper
olive oil

Instructions:
Heat some oil in a large saucepan over high heat. When hot, add the chopped onion and the whole garlic and glaze.
Add the ground meat and stir, until it sizzles and then deglaze with the wine. Let wine evaporate a little and add the pelati, and stir. Add the rosemary, cover with lid, bring to a boil.
Once the sauce is boiling, turn down heat a little to medium-high and let cook for approx. 20 minutes.
Remove lid, increase heat a bit to reduce sauce slightly, if it's still too watery.
Add some more olive oil (approx. 4 Tbsp), salt (approx. 1 handful), and pepper (approx. 1 Tbsp) to liking. Stir to combine well. Remove from heat.