On a hot skillet with a little of olive oil, put the diced onion, the carrot and the celery. Cook them for about 7 minutes, or enough to soften the vegetables.
Add the ground beef, in parts, to the vegetables. Cook until all the meat gets brown. Keep stiring while browning the beef.
Add the tomato paste, diced tomatoes and the bay leaves. Stir it all.
After add the wine and the stock.
I personally like a slightly more concentrated beef stock. I use both the liquid stock and a bit of the bullion, undiluted. Do as you like it.
Turn the heat down a bit - to low/medium. And let it cook and absorb all the taste. Add a bit of water if you think it is drying up quick.
Cook for about 15-20 minutes. So now, cook your favorite pasta!
Voi la!
Originally Submitted
8/27/2009
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