Spaghetti Bolognese

I made this tonite for dinner, but I forgot to take a picture. Sorry!!

What You'll Need:

• 1 medium sized onion, chopped into small pieces
• 1 carrot, peeled and chopped into small pieces
• 1 celery stalk, chopped into small pieces
• 2-3 garlic cloves, chopped
• 1 pound ground beef ( I like to use the pork, beef, veal mix)
• 1 can crushed tomatoes, 28 or 35 oz can
• Flat leaf Italian parsley, chopped (appx. 3 tablespoons worth, more or less depending on your taste)
• 1-2 Bay leaves (depends on your tastes)
• Fresh Basil, appx. 6-8 leaves, chiffonade
• Salt & Pepper
• Grated cheese
• Extra Virgin Olive Oil
• Spaghetti

What To Do:

Heat the oil in a large pan over medium heat When its good and hot, add the onion, carrots and celery. Cook for about 7-8 minutes. Then add the garlic and cook for 4-5 minutes more or until the veggies are soft. Then raise the heat a little and break the meat with your hands and add to the pan. Stir and break up any big pieces in the pan so that the beef is all broken up into small pieces. Cook until cooked an no longer pink. Lower the heat. Add the tomatoes, bay leaf, parsley and basil. Season with salt and pepper. I add a little grated cheese here too, just because I like it that way. Let simmer for about 30 minutes. While its simmering, cook spaghetti and reserve a ladle full of cooking liquid before straining it. When done put reserved cooking liquid in big shallow bowl, add cooked spaghetti and top with the bolognese (remove the bay leaf first). Serve with grated cheese and bread. Buon Appetito!