Spaghetti Sauce

1/2 lb. - 1 lb. ground beef (depending on how meaty you want it)
1 Onion
2-3 Garlic Cloves
1 Carrot
1-2 Celery branches
1/2 an Eggplant
1 can diced tomatoes (not seasoned)
3 Tablespoons tomato paste
3 Teaspoons pesto (basil, parmesan, olive oil, garlic, and salt crushed and mixed all together)--can be bought in a jar
Oregano
1-2 Bay leaves
Salt
Pepper
3 Tablespoons Olive Oil

- Dice the onion, garlic, carrot, celery, and eggplant.
- Heat the olive oil in a big pot and saute the ground beef, adding it slowly and making sure to break it up with a saptula (otherwise you will end up with a hamburger). Once the ground beef looks cooked, add the onion. When the onion becomes a little soft, add the celery. Shortly after the celery, add the carrot. Once these become a little soft add the eggplant.
- When the vegetables are a little soft, add the can of diced tomatoes (can also used freshly diced tomatoes instead).
- Mix well and add approximately 1 cup of water (check consistency so that it is not too thick or too watery).
- Add the garlic, tomato paste, pesto, salt, pepper, oregano, and bay leaves.
- Cover, lower heat, and let simmer for 20-30 minutes, stirring occasionally.

Serve over your pasta of choice and top with grated parmesan.