Classic Spaghetti Bolognese

Instructions

1. 1

   Finely chop the onion, carrot, celery, and garlic.

2. 2

   Heat the olive oil in a large pan over medium heat. Add the chopped vegetables and sauté until soft, about 5 minutes.

3. 3

   Increase the heat to medium-high and add the ground beef to the pan. Cook until browned, breaking it apart with a spoon, about 5-7 minutes.

4. 4

   Stir in the tomato paste and cook for another 2 minutes.

5. 5

   Pour in the red wine and let it simmer until reduced by half, about 3 minutes.

6. 6

   Add the canned tomatoes, beef stock, bay leaves, dried oregano, and dried basil. Season with salt and black pepper to taste.

7. 7

   Bring the sauce to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1 hour, stirring occasionally. If the sauce gets too thick, add a little more beef stock or water.

8. 8

   While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente.

9. 9

   Drain the spaghetti and divide it among plates. Remove the bay leaves from the sauce and spoon the Bolognese sauce over the spaghetti.

10. 10

    Serve with freshly grated Parmesan cheese on top.