Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and spread it out. Expert Tip: Leave the beef untouched for a full minute! This creates a dark, flavorful crust (the Maillard reaction) instead of just steaming the meat in its own juices.

Sauté the Veggies

Add the onions, carrots, celery, and garlic to the pan. Cook and stir for about 2 minutes until the vegetables soften and the kitchen smells amazing.

Build the Umami Layer

Pour in the Shaoxing wine and scrape the bottom of the pan to deglaze all those tasty brown bits. Stir in the crushed tomatoes, tomato paste, oyster sauce, soy sauce, and seasonings (bay leaves, salt, and pepper).

The Slow Simmer

Bring the mixture to a simmer, cover, and drop the heat to medium-low. Let it cook for 2 hours, stirring occasionally. This long simmer allows the beef to become incredibly tender and the sauce to thicken into a rich glaze.

The Finish

Discard the bay leaves, taste for seasoning, and adjust with a pinch more salt if necessary.