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1
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste.
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2
In a large pan over medium heat, coat pan with oil.
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3
Add the pureed veggies and season generously with salt.
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4
Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
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5
Be patient, this is where the big flavors develop.
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6
Add the ground beef and season again generously with salt.
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7
BROWN THE BEEF!
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8
Brown food tastes good.
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9
Don't rush this step.
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10
Cook another 15 to 20 minutes.
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11
Add the tomato paste and cook until brown about 4 to 5 minutes.
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12
Add the red wine.
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13
Cook until the wine has reduced by half, another 4 to 5 minutes.
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14
Add water to the pan until the water is about 1 inch above the meat.
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15
Toss in the bay leaves and the bundle of thyme and stir to combine everything.
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16
Bring to a boil and reduce to a simmer, stirring occasionally.
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17
As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time.
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18
Don't be shy about adding water during the cooking process, you can always cook it out.
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19
This is a game of reduce and add more water.
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20
This is where big rich flavors develop.
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21
If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce.
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22
Stir and TASTE frequently.
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23
Season with salt, if needed (you probably will).
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24
Simmer for 3 1/2 to 4 hours.
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25
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti.
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26
Pasta water should ALWAYS be well salted.
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27
Salty as the ocean!
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28
TASTE IT!
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29
If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned.
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30
When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package.
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31
Reserve 1/2 cup of the pasta cooking water.
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32
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
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33
Drain the pasta and add to the pot with the remaining ragu.
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34
Stir or toss the pasta to coat with the sauce.
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35
Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce.
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36
Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
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37
Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil.
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38
Toss or stir vigorously.
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39
Divide the pasta and sauce into serving bowls or 1 big pasta bowl.
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40
Top with remaining grated Parmigiano.
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41
Serve immediately.
