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1
Preheat oven to 400 degrees F. Line a baking sheet with tin foil.
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2
Spread onion, celery, and bell pepper evenly on the baking sheet.
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3
Drizzle 1/2 tablespoon olive oil over them and drop tomato paste on the baking sheet.
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4
Lightly toss the veggies with the tomato paste (the oil will help it spread around) until evenly coated.
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5
Carefully slice off the very top of the garlic so that most of the cloves are exposed.
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6
Drizzle 1/2 tablespoon of olive oil over the top and then wrap the garlic in tin foil.
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7
Place it on the baking sheet with the rest of the veggies.
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8
Roast all of it for about 40 minutes or so.
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9
Remove them from the oven to cool.
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10
While the veggies are cooling, heat remaining tablespoon of olive oil in a large pan over medium heat.
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11
Add ground beef and Italian seasoning and cook, breaking beef apart with a spatula, until browned.
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12
Add red wine and boil until most of the liquid has evaporated.
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13
Once veggies are cool enough to handle, chop them up until they are in small pieces.
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14
Add them to the pan with the ground beef and stir.
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15
Gently squeeze garlic to remove the roasted cloves.
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16
Run your knife through the cloves until they are paste-like (use the back of your knife to mash them if needed).
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17
Add them to the pan and give it all a good stir.
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18
Add chicken stock, tomato puree, Worcestershire sauce, and brown sugar to the pan.
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19
Bring it to a strong simmer and reduce the heat to medium-low.
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20
Let is simmer for at least 2030 minutes, or until sauce has thickened.
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21
Check for seasoning and add salt and pepper to taste (I added about 1/2 teaspoon of salt and a few turns of the pepper mill).
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22
Serve on buns.
