Finely mince the vegetables (from onion to garlic).
Brown the beef in a pan.
Stir fry the vegetables well from step ＜１＞ in olive oil.
When it becomes fragrant, add the beef.
Then add the wine and cook for 3 to 4 minutes.
Crush the tomatoes, add the tomatoes including the juice, and let it come to a boil.
Add bay leaf, 1.5 teaspoon of salt and lots of pepper.
Then cover the pan with a lid and simmer for 2 to 3 hours. Mix inside the pan sometimes so it doesn't burn. Add water if it looks like it will burn.
Add potatoes which are cut into a little bigger than a bite size and simmer until the potatoes become soft.
Story Behind this Recipe
This recipe is like a homemade meat sauce made with big chunks of meat. It is not too rich so it will not sit heavy in the stomach.
It looks fancy, but it actually easy to make. Simmering for 3 hours makes the meat tender. Normally I don't add it, but I add 1 teaspoon of soup stock granule when I want the taste to be more rich. You can also use fettuccine instead of potatoes (If it is for 2 servings, use 4 to 5 fettuccine. Boil it in another pan and then mix with the sauce) (To note for myself: Crystel 20cm).