Bolognese Sauce

Instructions

1. 1

   Chop the beef into small morsels; you may also use a meat grinder, but keep the meat coarse.

2. 2

   Heat the olive oil in a skillet over medium heat. Add the chopped beef and cook, stirring constantly, until uniformly browned.

3. 3

   Stir in the chopped vegetables and continue cooking until vegetables are tender and mixture is dry. Stir occasionally.

4. 4

   Stir in the chopped garlic, rosemary, and marjoram. Cook for a minute or two, then pour in the red wine and bring to a boil. Sprinkle in the flour and stir well. Add the beef stock, bay leaves, salt and pepper and bring to a boil.

5. 5

   Stir in the tomatoes and juice and return to a boil. Lower the heat to a simmer and cook for about an hour. Adjust seasonings, remove the bay leaves, and serve tossed with pasta. (Rotini, farfalle, or ravioli recommended.)