Directions:
Heat oil in a large stock pot over medium heat. Add onions, carrots and celery, sauté for 3 minutes. Add beef, tomato paste, salt and pepper, cook for 7 minutes. Mix in broth, cream and bay leaf, bring to a boil. Add tomatoes and again bring to a boil, then cover and reduce to a simmer, stirring occasionally and cook for 20-25 minutes. Meanwhile, cook pasta according to package instructions. Mix drained pasta with sauce until evenly coated, then drizzle pasta with remaining oil and basil.
Recipe Serves 4-6