I had already defrosted a package of our Hearst Ranch ground beef and was just waiting for inspiration to strike. The weather inspired a hearty Bolognese sauce
I chopped onions, carrots, celery and garlic in the food processor and cooked it (seasoning with salt and pepper) in olive oil until the moisture had just about evaporated and then added in the beef (and more salt to season) and turned to heat to high. The meat browned in about 15 minutes. Following Anne Burrell's lead I added in a bottle of red wine and let that cook down for about 5 minutes then stirred in 3 small cans of tomato paste, 2 bay leaves, and a bunch of thyme, tied with kitchen twine. I poured water to just cover and let the mixture simmer for the rest of the afternoon, periodically adding more water and letting it cook down to intensify the flavor.
To serve I mixed a good knob of butter into the drained pasta along with a ladleful of sauce. I topped the spaghetti with a bit more sauce and a sprinkle of parmesan cheese.
Just the thing for a wintery day in May.