Spaghetti Bolognese

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery stalks, finely chopped

• 3 garlic cloves, minced

• 1 lb ground beef or a mix of beef and pork

• 1/2 cup dry red wine (optional)

• 1 14 oz can crushed tomatoes

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 cup beef or chicken stock

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 bay leaf

• Salt and pepper, to taste

• 12 oz uncooked spaghetti

• Freshly grated Parmesan cheese

• Fresh basil or parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

2. Stir in the garlic and cook for another minute.

3. Increase the heat to medium-high, add the ground meat, stir in the Worcestershire sauce and cook until browned. Break it apart with a spoon as it cooks.

4. If using wine, pour it in to deglaze the pan and simmer for 2-3 minutes until mostly evaporated

5. Reduce heat to medium-low. Stir in the crushed tomatoes, tomato paste, and stock.

6. Add oregano, basil, bay leaf, and a pinch of salt and pepper. Mix well.

7. Cover partially and let the sauce simmer for 45 minutes to 1 hour, stirring occasionally. Add water or stock if it thickens too much.

8. Cook spaghetti according to the package instructions until al dente.

9. To serve - remove the bay leaf from the sauce and serve the sauce over the spaghetti. Top with freshly grated Parmesan and garnish with fresh herbs if desired.