- 1/3 large onion
- 1 medium carrot
- 1 clove garlic
- Extra-virgin olive oil, for the pan
- 1 pound ground beef
- 1 can (6 oz) tomato paste
- 1 cup red wine
- 1 bay leave
- 1 teaspoon dry thyme
- Parmigiano-Reggiano cheese
In a food processor, puree onion, carrots, and garlic into a coarse paste (add a little water if necessary). In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated.
Add ground beef and season again with salt. Brown the beef. Cook for 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leave and the thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates, gradually add more, about 2 to 3 cups at a time. Stir frequently. Season with salt, if needed. Simmer for approx. 2 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti.