This is just my take on a classic recipe.
- 1 tbsp olive oil
- 1/4 onion, chopped finely
- 2 garlic cloves, minced
- 1 lb ground beef
- 1/2 cup dry red wine (you can use water instead)
- 2 large beef bouillon cubes, crushed
- 1 (28oz) can crushed tomatoes
- 2 tbsp tomato paste
- 3 tsp white sugar
- 2 tsp worcestershire sauce
- 2 dried bay leaves
- 1/2 tsp ground thyme (or 2 fresh sprigs if you have them)
- Salt & pepper to taste
- Shredded parmesan for topping
In a large saucepan over medium high heat, add olive oil. Once hot, add chopped onion and minced garlic. Cook until softened, about 4-5 minutes.
Add ground beef and cook until browned.
Add dry red wine (or water) and cook another 2 minutes.
Add the remaining ingredients except the salt & pepper. You will add that at the very end. Bring to a simmer and turn heat down to medium or until the sauce is at a gentle simmer. Cook uncovered for 20 minutes.
While the sauce is simmering, cook pasta according to directions for al dente.
When pasta is done, remove about a 1/2 cup of pasta water and set aside. Drain pasta.
When sauce is done, remove bay leaves and add salt and pepper to taste. Then add the 1/2 cup of pasta water and the pasta to the sauce. Stir well for about a minute to combine.
Top with shredded parmesan cheese.