Rigatoni with Meat Sauce

Finely mince cipolla, carota, sedano, and aglio; heat olio in a large pan over low heat and cook aromatics until soft and translucent, about 8 minutes.

Increase heat to medium-high, add 340 g macinato di manzo magro, and brown until no pink remains, breaking it apart, about 5 minutes.

Deglaze the pan with 98 g vino, scraping up browned bits, and simmer until mostly evaporated, about 3 minutes.