• 1 lb of pasta (gemelli, bow tie or elbow macaroni)
• pinch of salt
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2-3 bay leaves
• 1 tsp dried Italian spice blend
• 1½ lbs ground beef (pork, chicken or turkey)
• 12 oz tomato paste
• 1 can (28 oz) crushed tomatoes
• ¾ - 1 cup red wine
• ½ cup beef broth
• 1 cup Parmesan cheese, grated

Garnish Suggestions

• freshly grated Parmesan cheese
• sprig of fresh basil

1. Fill a large pot with water, bring to a boil and add a pinch of salt
2. Add pasta and cook until al dente (according to package directions), drain and set aside
3. During this time, add olive oil to a sauté pan and heat oil over medium-high heat
4. Add onions, garlic, bay leaves and dried Italian spice blend and sauté until onions are translucent, about 5 minutes
5. Add ground beef, breaking it up with a spoon, and cook until meat is thoroughly browned, about 5-10 minutes, mixing it in with vegetables
6. Pat excess fat on meat mixture with a paper towel
7. In the pasta pot, add the beef mixture and pan drippings, tomato paste and crushed tomatoes
8. Return the pasta to the pot and add red wine and beef broth (adjust liquids to desired thickness)
9. Add Parmesan cheese and bring it to a simmer to heat through, about 5 minutes, then serve and garnish with freshly grated Parmesan cheese