Pasta Bolognese Sauce

It takes hours to make this meat sauce, but it's worth it!  It makes nearly a gallon, so plan on freezing some, or using for another recipe.  Be patient while it simmers, but don't forget to stir and check the liquid level.  I set the the kitchen timer and stir at 20 minute intervals.

Ingredients:

• 1 large onion, chopped
• 2 large carrots, chopped
• 3 ribs celery, chopped
• 4 cloves garlic
• Extra-virgin olive oil
• Kosher or Sea Salt
• 3 pounds ground round
• 2 cups tomato paste
• 3 cups red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmesan
• Half and Half, or cream

Directions:

• In a food processor or blender, puree onion, carrots, celery, and garlic into a coarse paste.
• Coat a large pan with oil and heat over medium heat.Add the pureed veggies and season generously with salt. 
• Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
• Add the ground beef and season again generously with salt. Don't rush this step. Cook another 15 to 20 minutes.
• Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
• Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. 
• Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 1 cup at a time. 
• Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
• During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. 
• When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
• While the pasta is cooking, stir in 1/2 to 1 cup of half and half. Remove bay leaves and thyme. 
• Remove 1/2 of the ragu from the pot and reserve.Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce.
• Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced.
• Turn off the heat and give a big sprinkle of Parmesan. Toss vigorously.
• Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmesan and serve immediately.