Easy easy easy.
Sauté 1 Lb (1/2 kg) ground beef with 1 cup diced bacon. Once the beef starts to brown, add in 1 large diced onion. When the onion goes translucent, add in 1/2 head minced garlic. Sauté another 5 minutes and then transfer to a slow cooker. Add in 2 stalks diced celery, 3 diced carrots, 1 poblano or Anaheim chile, 1 bay leaf, 2 Tb oregano, 1/4 cup red wine vinegar, 2 Tb sugar, 1 cup beef stock and 4 cups tomato purée. Slow cook for 8 h, then salt and pepper to taste. Mix with pasta and serve with shredded parmesan and dried chile (optional but I love).