Servings: 10

2 tablespoons olive oil 2 tablespoons olive oil
½ large onion, finely diced ½ large onion, finely diced
2 carrots, diced 2 carrots, diced
2 celery stalks split in half lengthwise then chopped 2 celery stalks split in half lengthwise then chopped
2 large garlic cloves, minced (1½tbsp) 2 large garlic cloves, minced (1½tbsp)
1tsp teaspoon sea salt 1tsp teaspoon sea salt
1/2 teaspoon freshly ground pepper ½ teaspoon freshly ground pepper
1 1/2 pounds 80% fresh ground beef chuck (For meatballs reduce by half) 1 ½ pounds 80% fresh ground beef chuck (For meatballs reduce by half)
1 tbsp smoked paprika 1 tbsp smoked paprika
2 tsp oregano 2 tsp oregano
2 tsp Italian seasoning 2 tsp Italian seasoning
2 large bay leaves 2 large bay leaves
1/4 cup tomato paste ¼ cup tomato paste
2 cups beef stock 2 cups beef stock
1 can (28 ounces) whole peeled tomatoes with juice 1 can (28 ounces) whole peeled tomatoes with juice
1 can 28 oz crushed tomatoes 1 can 28 oz crushed tomatoes
¾ cup finely grated parm. ¾ cup finely grated parm.
¼-½ cup 1/2 inch torn basil ¼ to ½ cup ½ inch torn basil

1. Heat enough oil in a large dutch oven to coat the bottom over medium-high heat.
2. Add chopped onion, celery, carrot, pepper, and salt.
3. Stirring, cook until softened, 5 to 10 minutes.
4.  Turn heat down to medium-low
5. Add garlic.
6. Cook for 1 minute making sure not to burn any vegetables
7. Remove all vegetables from the pot.
8. Turn up the heat to medium-high and let the pot heat up
9. Add meat in.
10. Cook until well browned and there is fond on the bottom of the pot.
11. Remove meat
12. Add tomato paste & spices and spread around the pot
13. Constantly stir paste around
14. Cook until a thick reddish fond is formed on the bottom of the pot
15. Add vegetables back in pot and mix together
16. Add stock in small increments. Scrape the fond off the bottom of the pot and to ensure the paste is fully dissolved.
17. Add whole tomatoes first breaking them up in chunks, then add crushed tomatoes.
18. Simmer over medium heat for 30 to 40 minutes. If the sauce gets very thick add more water to thin it out. Make sure to stir frequently to prevent scorching.
19. Add cheese and basil, cooking until melted and slightly wilted.
20. Season with salt and pepper, to taste.