• vegetable oil  
• 1½ pounds (750g) lean ground beef
• 1 medium onion, finely chopped  
• 4 carrots, chopped
• 3 celery stalks, chopped  
• 1 bay leaf  
• ½ cup (125ml) pearl or pot barley
• salt and black pepper, to taste  
• 1 can (28oz/796ml) whole tomatoes, with juice (San Marzano, if available)  
• 3½ cups (875ml) ready-to-use or homemade beef broth  
• 2 cups (500ml) water
• 1½ cups (375ml) tomato sauce

In a large skillet, heat a drizzle of oil over medium-high heat.  Add beef and cook, breaking it up with a spoon, until starting to brown.  Add onion and cook, stirring until beef is browned and onion is softened.  Scrape into a large pot.  Stir in carrots, celery, bay leaf, barley, salt, pepper, tomatoes, stock, water, tomato sauce.  Cover and simmer on low for at least 2 hours or all day.  Discard bay leaf before serving.