In a large frying pan, brown the 3 lbs of ground beef.

While the beef browns, peel the carrots and chop off the ends. Put the carrots to the food processor. Peel the onions and add those to the processor along with the celery. If your food processor is small then work in batches. Pulse the vegetables in the food processor until you get the desired texture. I prefer small bits the size of a peppercorn.

Heat the olive oil in a large cast iron enamelled dutch oven over a medium heat.* Add the chopped onions, carrots and celery to the pot.

Cut the bell peppers away from the seeds and put them in the food processor, discarding the stem and seeds. Peel the garlic and add that the food processor as well. Pulse the food processor until you get the desired texture and add to the softening vegetables in the pot.

Stir the vegetables and add a good pinch of salt and pepper.

When the beef is browned, drain the excess fat and add the beef to the dutch oven. Add another pinch of salt and pepper and all the dried herbs.

If desired, put the whole tomatoes into the food processor and puree.

Add the wine to the beef and vegetables and stir to deglaze the pot. Let it cook for about a minute and then add the pureed tomatoes and jar of strained tomatoes.

Add the balsamic vinegar and anchovy paste.

Stir and cover the pot. Reduce the heat to low and allow to simmer for several hours. Every half hour or so, stir the sauce and check the seasoning. If needed add some salt and/or pepper.

Serve over your choice of pasta and freeze 2/3 of the sauce in two separate containers or freezer bags for future meals.