Alright...hope you beeyatches like Italian...if you don't, give yourself a hand....in the face. OK! Items: 1 lb. lean beef carrots onion celery 3 tbsp. Olive Oil (extra virgin) 1/2 cup of red wine (Preferably a dry one, cabarnet maybe...or your favorite) 4 cups beef stock (or broth) 28 oz. can/jar of tomatoes spices Start by chopping up celery/carrots/onions and put into a skillet with 3 tbsp. of olive oil. Cook/sautee until onion carmelizes (yellows). Put in beef... and brown, season to taste. Once brown, add 1/2 cup wine to deglaze. When it starts to evaporate, add tomatoes (juice and all). Cook for 10 minutes and break up tomatoes while stirring. After the 10 minutes add beef broth. Simmer sauce up to 3 hours (uncovered) till sauce is thick (or the consistency you like) Enjoy! And yes, I changed pans for more room...didn't think that skillet could hack it.