Measurements

• 2 Bay Leaves
• 2 cups Beef Broth
• 1/2 tsp Black Pepper
• 2 cans
• 2 Carrots
• 2 Celery stalks
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 4 cloves Garlic
• 1 lb Ground Beef
• 1/2 cup grated Parmesan Cheese
• 1/2 cup Red Wine
• 1 tsp Salt
• 1 lb Spaghetti Noodles
• 1 tsp Sugar
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• In a large pot, heat a bit of oil over medium heat.
• Add the finely chopped onion, carrots, and celery.
• Cook until the vegetables are soft, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the ground beef to the pot and cook until browned.
• Drain any excess fat.
• Pour in the red wine and let it simmer for a few minutes until it reduces slightly.
• Add the canned tomatoes, tomato paste, beef broth, bay leaves, dried basil, dried oregano, salt, black pepper, and sugar.
• Stir well to combine.
• Bring the mixture to a boil, then reduce the heat and let it simmer for at least 30 minutes, stirring occasionally.
• While the sauce is simmering, cook the spaghetti noodles according to the package instructions.
• Drain and set aside.
• Remove the bay leaves from the sauce.
• Serve the Bolognese sauce over the cooked spaghetti noodles.
• Top with grated Parmesan cheese before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.