Ingredients:

• 1 onion
• 2 carrots
• 2 celery
• 1 pound mushrooms
• 1 pound ground beef
• garlic
• 2 tbsp tomato paste
• 32 oz can tomatoes
• 4 bay leaves
• red pepper flakes
• 1 tbsp oregano
• 1.5 cups chicken stock
• Basil
• Parmigiano reggiano
• 1 tsp cayenne pepper
• 1 tbsp chilli powder

Steps:

1. Cook mushrooms in large dutch oven until soft. Remove and set aside.
2. Cook chopped onions in the pot with olive oil. Add in chopped carrots and celery. Make well in the middle of the pot and cook the ground beef. Pour off excess fat. Add back the mushrooms. Add in garlic, tomato paste, pepper flakes, cayenne, and chilli powder and cook for 1/2 minutes. Add tomatoes, chicken stock, oregano, bay leaves, and black pepper. Slowly simmer until reduced to a good consistency.
3. Take off heat. Remove bay leaves and mix in cheese, basil, and any additional seasoning to taste.