Beouf Bolognese

2 lb (grass-feed, local) ground beef
1 large or 2 small leek, cleaned and diced
1 carrot, peeled and finely diced
2 stalks celery, finely diced
2 tsp beef stock base paste
1 tsp dried, or 1 Tbsp fresh oregano, minced
2 tsp dried rosemary, crushed
3 cloves garlic, minced
1 10-oz package mushrooms, cleaned and sliced
1 14.5 oz can diced tomatoes, strained, juices reserved
½ cup red wine

Brown the ground beef in a 4-quart stew pot in a bit of oil until cooked well through. Set aside. In same pot, sauté the leek, carrot and celery in a bit of olive oil until softened and beginning to brown, about 8-10 minutes. Add oregano, rosemary and garlic half way through. Set aside with the beef.

Heat the pot on high heat and add a bit of olive oil. Tip in the mushrooms and cook without stirring until they begin the release their liquid. Stir and cook about 8-10 minutes total. Tip into bowl with beef. Reheat pot to high and add a bit of olive oil. Add the strained tomatoes and sizzle for about 8-10 minutes, stirring only every so often, so tomatoes begin to caramelize. Return all ingredients to the skillet, including the wine and beef stock base paste. Bring to a boil; reduce to a simmer with stirring. Simmer sauce for at least 30 minutes. Even better if served the next day.