Sauce Bolognese

Fry the ground beef in a little olive oil until crumbly.
Add the onions, carrots and garlic and fry briefly.
Add the tomato paste and bay leaves and fry briefly.
Add the peeled tomatoes, red wine and beef stock.
Sprinkle in oregano and season with salt, pepper and nutmeg.
Stir in a dash of balsamic vinegar and the sugar.

Cover and simmer on a low heat for 3 hours.

Then remove the lid so that the liquid can reduce.

Before serving, season the sauce again with salt and pepper.

Tip: Cook the sauce for a long time and reheat it before serving to allow the flavors to fully develop. If you don't have enough time, you can use less broth to prevent the sauce from becoming too runny.