Heat the oil in a large saucepan
over high heat. Season the meat with salt and pepper and add to the pan. Once the meat is browned, add the onions, carrots
, celery, and garlic. Reduce the heat and cook until the moisture is gone. Add the tomato paste
and flour. Add the red wine
. Cover and cook for about 2 hours, stirring occasionally. The sauce is done when the meat is fork tender.
Remove the meat from the sauce and set aside. Strain the sauce, blend, and return to the pan. Pull the meat apart and add back to the blended sauce.
Serve over pasta.