Galina's Meat Sauce

In a large stockpot, heat 1/2 cup plus 2 tablespoons of the olive oil over medium-heat. When it is hot, add the onions, carrots, and celery. Cook, stirring occasionally, until lightly browned, about 10 minutes.

Push the vegetables to the side a bit, add the garlic, season the vegetables with 2 teaspoons of the salt and 3/4 teaspoon of the pepper, and cook for another 2 minutes.

While the vegetables are cooking, heat the remaining 2 tablespoons of the olive oil in a large saute pan over high heat.

When it is very hot, add half of the meat and cook, breaking up the clumps, until browned, about 8 minutes. Transfer the meat to the pot with the cooked vegetables. Repeat with the other half of the meat.

Add the bay leaves, oregano, 1 cup water, the sugar, tomatoes and their liquid, and tomato paste to the meat and vegetables. Mix well and bring to a boil. Season with the remaining 2 teaspoons of salt and 1/4 teaspoon of pepper.

Reduce the heat to low or medium-low, cook for 45 minutes. Adjust the seasonings.

Serve with pasta of your choice, or use in making lasagna.