Spaghetti Bolognese - the real deal when it comes to meat sauces


3 cups dry spaghetti
2 tablespoons olive oil
1 onion, finely diced
1 teaspoon minced garlic
1 carrot, peeled and chopped
1 cup sliced mushrooms (optional)
1 tablespoon oregano 
1/2 teaspoon thyme
1 bay leaf
1 lb medium or lean ground beef
1 cup white wine (optional)
1 1/4 cups water
1 teaspoon chicken or vegetable stock
1 1/4 cups diced tomatoes (small can)
1/2 teaspoon salt
Dash ground pepper

In a large pot boil water, add 1/2 teaspoon salt and 1 tablespoon oil and cook pasta until soft.
In a heavy sauce pan (covered) add oil and onion, cook uncovered for 5 minutes or until soft.
Add garlic, carrot, mushrooms and cook uncovered for 5 minutes.
Add oregano, thyme and beef, cooking until browned.
Add wine and let evaporate.
Add water, stock and tomatoes, simmer for 1 minutes.
Drain and rinse the pasta
(Optional step:  Add a tablespoon of olive oil and 1/2 teaspoon minced garlic to pasta and mix; this makes the pasty less sticky...)
Add the sauce on top or mix with noodles.
Serve with parmesan cheese

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                         This recipie was found at Uncle Bucks Recipie HomePage
                               http://www.askauntsue.com/r/Default.htm            


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