Heat the olive oil in a pot and sauté all the chopped ☆ ingredients together.
When the ingredients are cooked through and become translucent, add the ground beef and mix thoroughly.
When the ground beef starts to brown, pour in the red wine. Once the fragrance of wine goes away, add water and bring it to a boil.
Remove the excess fat, add the soup stock, tomato purée, tomato paste and bay leaf, and mix it all gently.
Simmer it for 45 minutes over low heat. Avoid scorching the sauce by stirring occasionally. Season it with salt and pepper.
Turn off the heat, add the chopped parsley and mix it gently. Cover the pot and cool it down.
Warm up the sauce right before serving. Enjoy it with your favorite pasta. Sprinkle on some parmesan cheese for an even better taste.
Story Behind this Recipe
This bolognese pasta is full of the taste of Italian home cooking.
Cooling the sauce down completely after its made enhances its flavor. You can make a half portion of this recipe by reducing all the ingredients by half, but I think it is convenient to make a bunch and divide it and freeze them it for later use.