Spaghetti with bolognese (adapted from What to Cook and How to Cook it by Jane Hornby)
1 tbs light olive oul
1lb ground beef
2 onions
2 stalk celery
1 carrot
2 cloves garlic
1 handful fresh basil
2tbs tomato paste
1 bay leag
1/3 cup white wine vinegar
1/3 cup water
2/3 cup mil
2 (14.5 oz can) chopped tomatoes (I use the 28 oz can)
salt and pepper
heat large pot (preferable dutch oven) over high heat, add oil, wait 30 seconds add meat, break meat up with spoon as it browns
once browne transfer meat to a bowl. Keep heat up to evaporate excess water
chop the onions, celery, carrot, and garlic in food processor you want it very fine
add vegetables cook until vegetables have soften
while vegetable cook, combine water and vinegar
return meat tear in basil, stir in tomato paste,bay leaf, vinegar,and water. simmer 2 minutes. stir in mil and tomatoes, plus scan't 1/2c water. season with salt and pepper
cover simmer 1.5 hours. check adjust seasonings if needed
cook spaghetti according to directions on box
combine sauce with pasta eat and enjoy