Mirepoix (3 cups)
- 1/3 parts diced celery
- 1/3 parts diced carrots
- 1/3 parts diced onions (yellow or white)
Main
- 2 cloves Garlic (diced)
- 1 tbsp Tomato Paste
- 1 cup White Wine
- 1 can of San Marzano's Whole Tomatoes (crushed by hand)
- 2 lbs ground beef (80/20)
- 1 tsp of dried oregano
- 1 tsp ground nutmeg
- 2 bay leaves
- Wrochester sauce to taste
- Salt & Pepper to taste
- Heat up large wide mouth (heavy bottom) pot with olive oil (not extra virgin)
- Brown ground beef, salt and pepper to taste, and set aside
- In beef fat, at a little more oil if needed, and add Mirepoix
- Salt Mirepoix to let it sweat. Cook till soft and then add garlic
- Add beef back, mix well
- Make a well in the middle of the pot and add tomato paste and fry for a bit to remove tartness. Mix well with worchester sauce, dried oregano and nutmeg
- Add wine and reduce to ½
- Add whole tomatoes with sauce from can and add Bay leaves
- Simmer at low-med fire for at least 1 hour. You will see oil/fat separate from the sauce at the top. Remember to stir once in a while so as to not let it burn at the bottom.
- Add pasta water to thicken, salt to taste
- Serve with spaghetti pasta
