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1
Mince the onions and zest the garlic. In a heavy bottomed pot, slowly melt the butter. Add the onions and cook slowly. Season with salt and pepper, and let the onions cook evenly and softly without browning.
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2
When you smell the heavenly scent of just-cooked onions, add the zested garlic and take a big whiff while you stir. Add the bay leaves and mix those into the buttery, oniony garlic mix. Continue to slowly cook, 1-2 minutes longer.
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3
Add your beef and increase the heat on the pan. Break up the meat with a wooden spoon and stir occasionally to make sure nothing sticks. Season well with salt and pepper.
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4
Add the can of tomatoes and half cup of red wine. Bring the sauce up to a slight boil, then immediately reduce to a low simmer. Cook for 1 1/2 hours, stirring occasionally, until the flavors are just where you want. Add a squeeze of lemon juice or some fresh chopped thyme if you want.
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5
Roll out your pasta dough and cook briefly until just tender. Serve immediately with hot sauce!
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6
Combine wet ingredients in a bowl and whisk well.
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7
Once combined, slowly whisk in flour. When dough starts to form, turn out onto a clean work surface and knead in the rest of the flour.
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8
Knead dough for 15 to 20 minutes, until the dough bounces back when you press your thumb into it. Refrigerate at least 30 minutes before rolling out pasta.
