Tagliatelle Bolognese

• 1 onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1/2 green pepper, chopped
• 2 tablespoons water
• 1 tablespoon dry vermouth
• 1 lb ground beef
• 2 (8 ounce) cans tomato sauce
• 1 -2 garlic clove, minced
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup beef bouillon
• 3/4 lb tagliatelle pasta noodles or 3/4 lb other pastas
• 1/4 - 1/2 cup parmesan cheese

1. In a large skillet saute' onion,carrot,celery and green pepper in water and the Vermouth until onion is translucent. Remove with a slotted spoon and set aside.
2. Brown ground beef in the same pan, add more vermouth if desired. Drain beef. Add vegetables,tomato sauce,garlic,bay leaf,bouillon,salt and pepper. Gently simmer uncovered for 30 minutes. Meanwhile cook pasta according to package instructions.DO NOT OVER COOK Pasta!
3. Discard bay leaf. Put pasta in a hot serving dish; pour meat sauce into center of the pasta. Sprinkle with Parmesan cheese. Serve Hot!

onion, carrot, celery, green pepper, water, ground beef, tomato sauce, garlic, bay leaf, salt, pepper, beef bouillon, tagliatelle pasta noodles, parmesan cheese

Taken from www.food.com/recipe/tagliatelle-bolognese-355355 (may not work)