|Beef mince/Minced chuck steak||1 Pound (500 Gram)|
|Olive oil||3 Tablespoon|
|Onion||1 Small, finely chopped|
|Celery stalk||1⁄2 , trimmed and chopped|
|Plum tomatoes in juice||28 Ounce (2 Cans, 14 Ounce / 397 Gram Each)|
Brown the mince in the olive oil, cooking it until all excess liquid has evaporated and the meat starts to smell appetizing.
Add the vegetables and cook until they have a little colour.
Add the tomatoes with their juice and the bay leaves, but don't add salt until the mixture has reduced dramatically.
Simmer, uncovered, over a very low heat for at least an hour, stirring from time to time.
Once the liquid from the tomatoes has all but disappeared, salt lightly and cook long enough to let the salt penetrate each morsel (about 15 minutes).