In a large pan, simmer veggies in olive oil until soft on low heat.
Remove sausage casing if necessary and when vegggies are soft add meat to pan, and mix and break down ground meat until it all turns brown (becomes cooked). Use medium to medium high heat.
Add red wine and turn heat to high until alcohol is evaporated.
After it has evaporated, add tomato paste and sea salt to taste.
Stir in a fresh sprig of rosemary and turn heat to low to let flavors develop for at least ten minutes.
Serve over pasta, spaghetti squash, and/or zoodles and enjoy.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/11/nonnis-bolognese-sauce.html