Fry the vegetables in olive oil on low-medium heat for around 10 minutes, stirring every few minutes. They should be soft by that time - then add the meat, break it up with a wooden spoon and brown it well. Add the garlic for a minute, mix well, and deglaze the pan by red wine. When the wine will reduce, add the tomatoes, Italian seasoning and the bay leaves. Lower the heat and for the next hour you will be mixing the sauce every 10-15 minutes, while adding a bit of the beef stock if it reduces too much. After that cover with a lid and let it reduce for another hour, still mixing every 15 minutes.

While I think that there are sauces where dried pasta is best (like any of the traditional Roman pastas), ragù bolognese is perfect with soft, homemade pasta. After the sauce will be done, you can add the pasta to it, mix well, and remove the pasta using a spaghetti spoon, along with the sauce. Put a bit of the sauce on top, cover with as much Parmesan as you want, garnish with some fresh basil and fresh cherry tomatoes (or broil them for a minute to get these amazing caramelised cherry tomatoes).