ADD the ground meat, breaking it up continuously and
moving it about so that no lumps or balls form and all the
meat gets broken down into its individual strands. Once
the meat is all broken down and just cooked, add the can
of San Marzano tomatoes and cook, simmering gently,
stirring occasionally on the lowest heat you can go. The
longer and slower this cooks, the better the ragu. We're
talking 3 or 4 hours. You will know it's done when all the
fat has cooked out of the meat and floats lazily on top of
the sauce, colored orange from the tomato. At this point,
the ragu can be eaten immediately or refrigerated for 3
to 4 days or frozen for 3 to 4 months.