¼ cup onion, minced
Extra-virgin olive oil, for the pan
3/4 pound ground chuck
1-1/2 cups hearty red wine
2 bay leaves
1 teaspoon dried thyme
Brown sugar, to taste (not shown)
Saute the onion, carrot, celery and garlic in olive oil
with a bit of kosher salt over medium-high heat
until the veggies are soft and begin to brown,
about 15 minutes.
Add the meat and brown for another 15 minutes,
making sure to break the meat up while it cooks.
Add the tomato paste and cook for an additional 5 minutes.
Cover with foil and bake for 30 minutes at 350 degrees.