Measurements

• 2 Bay Leaves
• 1 cup Beef Broth
• 2 cans
• 2 Carrots
• 2 Celery stalks
• 4 cloves Garlic
• 1 lb Ground Beef
• 2 tbsp Olive Oil
• 1/2 tsp Pepper
• 1/2 cup Red Wine
• 1 tsp Salt
• 12 oz Spaghetti
• 2 tbsp Tomato Paste
• 1 Yellow Onion

Preparation Method

• Heat olive oil in a large pot 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, breaking it up with a spoon as it cooks.
• Pour in the red wine and let it simmer until it has mostly evaporated, about 5 minutes.
• Stir in the canned tomatoes, tomato paste, beef broth, bay leaves, salt, and pepper.
• 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 according to the package instructions.
• Drain and set aside.
• Remove the bay leaves from the sauce.
• Serve the Bolognese sauce over the cooked spaghetti.

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