Measurements

• 1 tbsp Olive Oil
• 1 Yellow Onion
• 2 Carrots
• 2 Celery Stalks
• 3 Garlic Cloves
• 1 lb Ground Beef
• 1 cup Red Wine
• 1 can
• 2 tbsp Tomato Paste
• 1 cup Beef Broth
• 2 Bay Leaves
• 1 tsp Oregano Leaves
• 1 tsp Basil Leaves
• Salt, to taste
• Pepper, to taste
• 1 tsp Sugar
• 12 oz Spaghetti
• Parmesan Cheese, for serving

Preparation Method

• Heat the olive oil in a large pot over medium heat.
• Add the chopped onion, carrots, and celery.
• Cook until the vegetables are soft, about 5-7 minutes.
• Add the minced garlic and cook for another minute.
• Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Pour in the red wine and let it simmer until it has reduced by half.
• Add the canned tomatoes, tomato paste, beef broth, bay leaves, oregano, basil, salt, pepper, and sugar.
• Stir to combine.
• Bring the sauce 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 according to the package instructions.
• Remove the bay leaves from the sauce and adjust seasoning if necessary.
• Serve the Bolognese sauce over the cooked spaghetti and top with Parmesan cheese.

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