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Brown And Separate The Beef In A Heavy Nonstick Skillet. Drain All Grease With A Sieve And Transfer The Cooked Beef To A Heavy Saucepan. Wipe The Skillet With Paper Towels And Sweat The Garlic And Shallots In The Olive Oil Until Transparent. Add To The Saucepan With All The Other Ingredients Except The Water. Use The Water To Rinse Out The Cans, Then Add To The Sauce. Bring To A Boil, Reduce Heat, Cover, And Simmer At Least 90 Minutes. The Sauce Should Stand Up By Itself. Serve With Capellini Cooked Al Dente (About 7 Minutes) And Freshly Grated Parmeggiano Reggiano.
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