1. Chop all vegetables into desired sizes.
2. In a large skillet or saucepan, add olive oil on medium heat. Add chopped celery, onion, carrots and mushrooms. Sautée for 5-7 minutes, or until onion is soft and translucent. Add minced garlic and fry for about 1 minute more.
3. Remove vegetables from pan, but add minced meat (beef or beef + pork) with 1/2 tsp salt, into the same skillet and cook on high heat until browned, about 5 minutes. Let the fatty liquid evaporate.
4. Add in the canned tomatoes, tomato pesto/puree, fresh chopped basil and Italian seasoning. Add the cooked vegetables back into the skillet and let it simmer for at least 10 minutes (meanwhile, cook the pasta). You can let it simmer for up to 2 hours, which will intensify the flavors. I usually simmer it for 30 minutes.
5. After you have let it simmered, taste and season accordingly. Depending on your tomatoes, you may need to add a little sugar. Also add more salt and seasoning, if needed.
6. Serve with spaghetti or tagliatelle (or use in a lasgana) with a little freshly grated parmesan and fresh basil!
7. This is GREAT for make ahead, as it tastes better the next day. Let the mixture cool and place covered in the fridge. Re-heat the next (or couple of) day(s). Also keeps well in the freezer for 2 months.

Optional Roasted Cherry Tomatoes

1. Cut cherry tomatoes in halves, add to a small heat proof dish. Add crushed or minced garlic clove, minced fresh basil and drizzle with olive oil and some salt. Put in a pre-heated oven of 400F (200C) for about 20 minutes or until soft and tender.