Bolognese sauce (meat sauce)

I have a few fans of this recipe, it's a Kosher bolognese sauce served over elbow macaroni. I love it because it reminds me of my childhood when my mom would prepare this for us, mostly in the Fall. It's a recipe that many of my friends have tasted for the first time at my parents house. They still ask me to make it for them today (stop asking me!). This dish has many layers of flavor and is the perfect weekday meal. It's great with a salad, or served on it's own with a nice piece of crusty bread.

Here's what you'll need:
(makes about 5 cups)

1 bag of pasta

1 pound ground meat

3 cloves garlic crushed

2 onion minced very fine

2 small carrots pulsed in the food processor

2 celery stalks pulsed in the food processor

2 cans diced tomatoes pulsed in the food processor

1 can tomato paste
1 tbsp finely chopped sun-dried tomatoes (optional)
1 cup water
1 cup red wine
2 tbsps olive oil

Spices:

1/4 tsp onion powder
1/4 tsp garlic powder

1/4 tsp dried oregano
1/4 tsp fresh chopped rosemary
2 tbsp frash basil chopped (and added in just before serving)

3 bay leaves

Salt

Pepper

Chili (just a pinch)

1 tsp sugar

In the pan put in 1 chopped onion let it sweat for a few minutes then add the meat, add 1 cup of water,1 bay leaf. Let it cook down on a low simmer till most of the water has evaporated then add in the red wine and cook for another 7 to 8 minutes.

To the meat then add  the remaining onion, garlic, the pulsed carrots and celery followed  by the tomatoes and the can of tomato paste.

Add in the spices and let cook at very low heat for at least 3 hours…or till thick and reduced by half.

Boil the pasta, drain, then pour the pasta into the sauce, enjoy!