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saute the onion, celery, carrot and garlic in the olive oil until soft
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add the meat and cook until browned
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add the tomato paste and cook stirring for 2 minutes
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add the wine and let it evaporate
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add the beef broth and bring to a boil
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add the crushed tomatoes, italian seasoning, bay leaf, salt & pepper and simmer until ready to serve
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serve over rigatoni topped with parmesan cheese