Classic Spaghetti Bolognese

1In a large skillet over medium heat, heat the olive oil (2 tablespoons).

2Add the chopped onion (1 large), minced garlic (2 cloves), diced carrot (1), and celery. Sauté until the vegetables are softened, about 5 to 7 minutes.

3Increase the heat to high and add the ground beef (1 pound). Cook, breaking it apart with a spoon, until it's browned and no longer pink.

4Pour in the red wine (1 cup) and let it simmer until reduced by half, about 3 minutes.

5Add the crushed tomatoes (28 ounces), tomato paste (2 tablespoons), oregano, basil, sugar (½ teaspoon), salt, and pepper. Stir to combine.

6Reduce the heat to low and let the sauce simmer for at least 20 minutes, stirring occasionally. For deeper flavor, simmer for up to 2 hours.

7While the sauce is simmering, bring a large pot of salted water to a boil. Add the spaghetti (12 ounces) and cook according to the package instructions until al dente.

8Drain the spaghetti (12 ounces) and return it to the pot.

9Once the Bolognese sauce has finished simmering, adjust the seasoning with salt and pepper if needed.

10Serve the spaghetti (12 ounces) topped with the Bolognese sauce, a sprinkle of grated Parmesan cheese, and garnished with fresh basil leaves.