1 lg. onion, finely chopped
2 tbsp. olive oil
3 cloves garlic, crushed
1 lb. ground beef
1 lb. fresh Roma tomatoes, peeled and chopped (or as second best 1 lb. canned whole tomatoes)
2 tbsp. tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1 bay leaf
1/2 c. hearty red wine
1/8 carrot, minced
2 tsp. chopped green pepper
1 stalk celery, chopped
Fresh mushrooms, chopped

Saute onion in oil until soft and transparent. Add garlic and cook another minute. Add ground beef, cook until brown and crumbly. Break up lumps with a wooden spoon. Pour off fat. Stir in tomatoes, breaking up with a wooden spoon. Add everything else except the wine. Simmer the sauce partially covered, stirring often, 30-40 minutes. Before serving, stir in wine with the heat off. Serve sauce over any pasta with grated Parmesan.