Heat up 2 large sautoir. In the first one, break down (without fat) and cook ground meat until moisture has completely disappeared and meat begins to roast. Meanwhile, cook down mirepoix (onions, carrots, and celery) with the olive oil and salt for about 15 min stirring every so often. Add garlic and cook until fragrant. Add tomato paste and let roast for about 5 min. Deglaze with wine and reduce to dry. Add meat, boiling stock, and tomato puree. Stir up and bring to boil. Add bay leaves and season with salt and pepper to taste. Simmer for 2 hours. Let cool to room temperature, cover and refrigerate overnight if desired. Remove excess fat if wanted. At this juncture, the Bolognese sauce can be canned, or portioned and kept frozen for up to 3 months.

Heat up bolognese, and season with grated Parmigiano Reggiano and some minced basil greens is desired. Serve over hot pasta, add more parmesan and serve!. Buon appetitto!