Mince the onion and carrot. Cut the carrot, eggplants, and mushrooms into 1 cm cubes and set aside.
Heat olive oil and garlic into a pan. Once fragrant, add the onions, carrot, eggplant, and mushrooms and cook.
Once the vegetables have wilted, add the ground beef and cook.
Once the meat has browned, add the red wine and boil. Add the canned tomato and soup stock, and mix well.
Add the bay leaf, cover with a lid and boil for 15 minutes. (Be sure to check on it occasionally, stirring from the bottom.)
Stop the heat and add salt and pepper, ketchup, and Worcestershire sauce to flavor. (Please keep an eye on the pan and adjust as necessary.)
When eating this with pasta, top with powdered cheese, garlic powder, or parsley etc to perfect it. Be sure to remove the bay leaf before eating.
Leave it overnight and it becomes more delicious. Leftovers can be stored in the refrigerator.
Story Behind this Recipe
I don't want to use store-bought canned demi-glace sauce, so I arrive at this recipe keeping the ingredients simple while using plenty of vegetables, all in my own style. Using these amounts, we use this sauce with pasta on the first day and doria on the second.
You can alter the vegetable types and amounts based on what you have at home. For the last salt and pepper, I recommend Krazy Salt and black pepper if you have it.