Directions

1. Grate the carrots and onions. You can try to grate the celery but I find the strings get in the way so I just dice it as finely as possible. You really want the vegetables to dissolve into the sauce and I think grating them helps achieve this texture.

2. Heat a large dutch oven over medium heat with olive oil. Once heated, add the carrots, onion, and celery in an even layer and allow to soften. You are not looking for any color here. This can take anywhere between 10 and 15 minutes. Stir occasionally.

3. Season the vegetables with salt and pepper. Add the garlic and tomato paste and mix to coat vegetables. Turn up the heat slightly and caramelize the tomato paste but watch carefully so it does not burn.

4. Once the tomato paste is caramelized, you can deglaze here with 1/3 cup of red wine if you have some. Otherwise use a portion of the beef stock to deglaze the fond.

5. Add your ground meat, remaining beef stock, tomato puree, and bay leaf. Stir to combine Bring to a simmer and allow to simmer for a minimum of two hours covered. If you have the time, I recommend allowing the sauce to simmer for three hours. Stir occasionally to ensure the bottom is not scorching. Before the last hour of cooking remove the lid and allow the sauce to simmer uncovered so it can reduce. Skim any fat if preferred.

6. Once the sauce has reduced it will be quite thick. Remove the bay leaves and add the heavy cream or half and half. Allow to simmer very gently for 45 mins to another hour. Careful to not allow the dairy to curdle or reduce the sauce any further, as at this point the sauce should be slightly thicker than your desired consistency. Season with salt and pepper.

7. Separately cook your pasta, and reserve about a 1/2 cup of pasta water to thin the sauce as needed. I find even adding a small amount of pasta water to any sauce helps it cling to the noodles better. Season again if needed and serve over cooked pasta.