Method
- Brown beef in olive oil and remove.
- Add onions, carrot, celery, salt, and bay leaf.
- Cook slowly until onions collapse and turn sweet.
- Return beef, add wine, cover, and simmer until meat is tender.
- Shred some meat into the onion sauce.
- Cook pasta and toss with the sauce; serve extra meat as a second course if desired.
Cook's note: The onions need time, not sugar. Low heat turns them into sauce.