In a large saucepan, brown the meat in 30 ml (2 tablespoons) of the oil, half at a time, with the red pepper flakes. Add oil, if needed. Season with salt and pepper. Set aside in a bowl.
In the same saucepan, soften the onions, carrots, celery, and garlic in the remaining oil. Season with salt and pepper. Add the tomato paste and cook for 1 minute over high heat.
Add the meat, tomatoes, tomato sauce, broth, oregano, and cloves. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 3 hours or until it thickens. Serve over the pasta of your choice.
Add fresh tomatoes? Even if the period of abundance is upon us, you will not get the same result with peeled and seeded fresh tomatoes than with canned tomatoes, which are much softer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.