Mushroom Mezzelunas Ravioli with Braised Beef Sauce

500 g Mushroom Mezzelunas Ravioli
360 g lean beef
300 g tomato sauce
2 small white onions
2 carrots
2 stalks of celery
1 bay leaf
20 cl red wine
1 spring of parsley
extra vergin olive oil
salt and pepper to taste

Chop the carrots, onions and celery into small pieces. Heat the oil in a saucepan and add the meat. Brown the meat on all sides over a medium heat for 4-5 minutes, flipping it often. When the meat is golden brown, douse it with wine and allow the alcohol to evaporate. Lower the heat, add the herbs you prepared - bay leaf and fresh parsley - and cook for 4-5 minutes, taking care that they do not darken too much. Pour in the tomato sauce, season with a pinch of salt and pepper, cover - with the lid halfway down - and cook for about 2 hours, adding boiling water from time to time. At the end the sauce should be full-bodied, and still fairly fluid. Turn off the heat and take out the meat, which should be very soft; cut it into pieces, shreading it with a knife and fork. Put it back into the pan with the sauce, which you will bring back to a gentle boil. Season with salt and pepper and after half an hour turn the heat off, taking care that the sauce does not thicken too much. In the meantime, put a pot with water on to boil. Salt and add the mezzelunas to the boiling water. After draining it, coat the pasta nicely with the hot braised meat sauce and serve straight away.