Step 1

Sauté the onion, celery, and carrot with olive oil for 6 minutes in a large Dutch oven or pot over medium heat.

Step 2

Add the garlic and tomato paste to the pot. Mix and cook for 2 minutes.

Step 3

Add beef to the pot. Mix and cook for 8 minutes or until fully browned.

Step 4

Add the thyme, black pepper, oregano, and 1 cup of red wine to the pot. Mix and simmer for 10 minutes.

Step 5

Add the tomatoes, bay lear, and salt to the pot. Cover and simmer on low heat, stirring occasionally, for approximately 60 minutes.

Step 6

Taste. If the sauce seems too tart or acidic, add a pinch of baking soda. Mix and taste again. Add a bit more until you reach the taste you like.