When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.
Add the celery and carrot and sauté for 5 minutes.
Raise heat to high and add the ground beef. Sauté and stir frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.
Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens.
Season with salt and pepper. This will take approximately 30 minutes.
Finish off the sauce with Pecorino Romano or parmesan.