This recipe is for 2 cups. I usually double the recipe (but not the chicken stock) because this sauce freezes beautifully. 

1 carrot, peeled

1 celery rib

1 small onion

1/2 cup olive oil

1 garlic clove, crushed

1 pound ground veal

1/2 cup tomato paste

2 tablespoons flour

1/2 cup dry white wine

1 quart chicken stock or veal stock

1 teaspoon salt

freshly ground pepper

bouquet garni

Chop carrot, celery and onion. Heat half the oil in a skillet, add the vegetables, and sauté over medium heat for 10 minutes. Meanwhile in a separate large skillet heat the remaining oil over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it. Add the ground veal and stir to break up the meat. Cook the meat, stirring frequently, until it is evenly browned, about 10 minutes. 

Add the tomato paste, stirring until blended, and cook for 2 minutes. Stir in the flour and cook for another 2 minutes. Then raise the heat, add the wine, let it boil until almost evaporated, and stir in the stock, salt, pepper and bouquet Garni, scraping up the brown bits from the bottom of the pan. Bring the mixture to a boil, lower the heat, and simmer, uncovered, for 1 hour, stirring from time to time.