Lacey’s Spaghetti Bolognese

Lacey’s Spaghetti Bolognese

• 3 sticks celery
• 3 carrots, peeled
• 1 onion
• 3 garlic cloves
• 10oz  ground beef ( I use lean)
• 2 cans of dice tomatoes
• 3 cups read wine
• 2 teaspoons dried thyme
• 4 bay leaves
• 2 teaspoons salt (more or less depending on taste)
• water
• 2-3 tablespoons olive oil

1. In a food processor blend the celery, carrots, onion and garlic until finely chopper.
2. In a large pot heat oil over medium heat and add the chopped vegetables.
3. Cook over medium heat until nice and browned. Stir often so that it does not burn. You want brown not burnt.
4. Add the ground beef to the browned vegetables. Brown the meat.
5. Add the tomatoes and wine to the meat and vegetable mixture, stir to make sure you get all the bits that might be stuck to the bottom.
6. Add the wine, thyme, bay leaves, salt and bring to boil. Simmer over medium heat for about 30 minutes.
7. Add two cups of water and bring back up to the boil. Simmer for another 30-40 minutes or until a nice thick sauce.
8. Server with spaghetti and parmigian cheese.