Spaghetti with Ground Beef Ragu

¼ lb. pasta, cooked al dente
1 lb. ground beef
3 cups crushed tomatoes (one large can)
2 tablespoons olive oil
1 garlic clove, finely minced
¼ cup onion, minced
1 bay leaf
1 cup white wine
1-2 tablespoons fresh parsley, for garnish and to taste
Grated parmesan cheese to taste
Salt and pepper to taste




Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the ground beef until pink is almost completely gone. Add the garlic and onions and sauté. Season with a salt and pepper. Add white wine and cook for about 2-3 minutes. Add one large bay leaf. Add chopped tomatoes and simmer for 10-15 min over low heat until it begins to lightly boil. Add the pasta to the sauce and cook until pasta is heated through and fully cooked. Serve with a garnish of minced parsley, grated parmesan cheese and a light drizzle the remaining olive oil over the pasta.