In a 6 quart sauce pan heat oil, with shredded carrots, celery, onions and garlic in for several minutes. Then add the chopped meat and cook until no longer pink in color on medium/high heat. Add salt and pepper to taste after browning.

Strain 3 cans of tomatoes into the pot (using a food mill if possible). Bring to a simmer, add salt and pepper as needed. Add chopped parsley. Then with an immersion blender puree the sauce with the meat.. just a few pulses of the hand blender should do it. Add parmesan/romano cheese rind and simmer on low for about 1 hour.

When sauce is cooked add 1/2 cup of heavy/light cream bring to simmer and continue to cook an additional 1/2 hour then remove from heat.

Toss with 1 lb of pasta, like Large Rigatoni and more parmesan cheese.