3 tbsp (45 mL) olive oil
1 small white onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
2 bay leaves
1 lb (454 g) ground veal
1 cup of full-bodied red wine
2 cans (28 oz / 794 g each) of plum tomatoes with their juices
1 cup (250 mL) 35% cream (whipping cream)
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
Garnish (optional): Grated Parmigiano-Reggiano cheese, fresh coarsely chopped basil
In a Dutch oven or heavy pot over low-medium heat, warm the olive oil. Add the onion, carrot and celery and cook stirring occasionally until the onion is translucent (approximately 10 minutes). Add the garlic and bay leaves and cook for 1 more minute (adding the garlic too soon will burn the garlic).
Add the ground veal, stirring to break up the meat until the veal is no longer pink. Add the wine and increase the heat to high to reduce the wine slightly (about 5 minutes). Reduce heat to low and add the whole tomatoes (with juices) and the cream. The tomatoes will break down as they cook. You must use the heavy cream- do not substitute for milk or lower fat cream as it will separate. Cook uncovered, stirring every 10-15 minutes, for about 80 minutes. Season with the salt and pepper and cook for approximately 10 minutes more. The sauce will have reduced and the aroma will fill your house! Before serving, remove the bay leaves.
Serve on top of your favourite pasta, topped with grated Parmigiano-Reggiano cheese and fresh coarsely chopped basil.