Brown the beef
In a frying pan over medium high heat add the olive oil, ground beef, cinnamon stick and all spice. Brown the beef and continue cooking for a total of 15 minutes over medium low heat, stirring often and breaking up any lumps that may form. Move the beef to a bowl (discard cinnamon stick) and keep warm. Discard any juices from the frying pan.

Saute the onion, carrot and celery
Return the frying pan on the heat and add the 2 tablespoons of olive oil. Heat olive oil and add the onions, carrots and celery. Cook over medium low heat until the vegetables are soft and the onions are caramelized (about 10 to 15 minutes).

Cook the tomatoes
While the onion mixture is cooking, cook the tomatoes. In a pressure cooker add 1 tablespoon of olive oil, the fresh and canned tomatoes and the oregano. Season with the salt and pepper to taste. Seal the pressure cooker and cook for 10 minutes after the tomatoes come to a boil.

Cook the bolognese
In a pot large enough to hold all ingredients add the browned beef, sauteed onions, carrots, celery and cooked tomatoes. Discard the cinnamon stick and oregano (if using fresh). Add the minced garlic, red wine vinegar, fish sauce, tomato paste, beef stock, Worcestershire sauce and sugar. Stir well and simmer covered over very low heat for 2 hours. Uncover and cook if desired for a few minutes more, until you get the right consistency for the sauce.


To serve the bolognese sauce, cook pasta al dente, according to directions on the package. Serve the pasta in individual dishes, cover with the bolognese sauce and top with the grated Parmesan cheese. Garnish optionally with fresh basil leaves.