1cantomato - 28-ounce or 3 1/2 cups fresh or frozen, chopped
1cupbeef stock (beef broth or beef bouillon)
½cupwhite wine - optional
1piecebay leaf (bay leaves)
2teaspoonsoregano
2teaspoonsbasil
1pinchsalt - to taste
1pinchground black pepper - to taste
Instructions
Heat a large saucepan and add the ground beef. Brown the meat, then remove it from the pan. If meat is fairly fat, set it in a colander to drain off the excess fat.
Add olive oil to the pan the beef was cooked in. Add the onions and cook for a few minutes. Do not brown the onions. Add the carrot, celery and garlic and cook for a few minutes more.
Return the beef to the pan. Add the oregano, basil and wine. (You can use red or white wine or no wine if you prefer.)
Heat the sauce through, then add the tomatoes, bay leaf and beef stock. Let the sauce cook for at least half an hour on low heat. It tastes best if you can let it cook for an hour to an hour and a half.
Serve over the pasta of your choice.
Notes
To ensure your beef stock is free of allergens and additives, make your own.