Spaghetti Bolognese

For everyone out there who thinks real Bolognese sauce is tomato sauce with meat, think again! It's actually flavored mainly by the essence of beef. The key to making a good Bolognese sauce is in the quality of the ingredients, especially the stock. I spent almost 8 hours yesterday making glace de viande, so it better have been the best of my life. Thankfully...it was. Believe it or not, Bolognese's main flavor comes from the stock. It's such a simple dish that it's worth it to splurge on the ingredients. Spend some extra time making a beautiful stock, spend some extra $$$ the great tasting vegetables. It's worth it y'all.

Spaghetti Bolognese
3 Carrots
2 Stalks of celery
Half a large onion
A couple tablespoons of olive oil, enough to coat the bottom of the pan
3 cloves of garlic
1 lb of ground beef (it's best to have a blend of different meats, I just had some good grass-fed beef so I stuck with that)
Glass of red wine
3 cups of delicious beef stock
1 tbsp of fresh oregano
1 tbsp of fresh basil (these aren't needed, but I found some amazing fresh herbs ~*~for free~*~ so I threw em in)
Enough heavy cream to turn the sauce to a light orange

Sweat the vegetables in a large pot with the olive oil. When the vegetables are tender, add the ground beef. When the ground beef is lookin nice and there isn't any red left, throw in your wet ingredients and fresh herbs, except for the cream. Simmer this lightly for about two hours, then add the cream at the end to get the desired color. Toss in a pan with boiled spaghetti with a tbsp of the pasta water. Add some parsley to the pan and plate with parmesan cheese.