In a saucepan, sauté the diced carrots, two celery stalks, and onion in extra virgin olive oil until they are tender.
Add the ground beef and sauté for about ten minutes.
Stir in the two tablespoons of tomato paste, sauté for 5 minutes, and then add the tomato pulp.
After adding the tomato pulp, season with salt and pepper to taste. Mix everything well. Cover and simmer for at least three hours.
Meanwhile, cook the pasta following the package instructions.
Drain the pasta and toss it with the prepared meat sauce.
Serve the hot pasta with ragù and enjoy your meal!