Classic Beef Bolognese

1Heat olive oil (2 tablespoons) in a large skillet or saucepan over medium heat until shimmering.

2Add the finely chopped onion (1 medium), carrot (1 medium), and celery to the pan. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.

3Add the minced garlic (2 cloves) and cook for an additional 1 minute until fragrant, being careful not to burn it.

4Increase the heat to medium-high and add the ground beef to the pan. Break it up with a wooden spoon and cook until browned all over, about 6-8 minutes. Drain excess fat if necessary.

5If using, pour in the red wine to deglaze the pan. Stir and cook for 2-3 minutes until the wine reduces slightly.

6Stir in the crushed tomatoes, tomato paste (2 tablespoons), dried oregano (1 teaspoon), dried basil (1 teaspoon), dried thyme (½ teaspoon), and bay leaf (1). Mix well to combine.

7Pour in the beef broth or water (1 cup), stir, and bring the sauce to a gentle simmer.

8Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally, until it thickens and the flavors meld. Season with salt and freshly ground black pepper to taste. Remove the bay leaf (1) before serving.

9While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

10Drain the pasta, reserving about 1/2 cup of pasta water.

11Toss the cooked pasta with the Bolognese sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

12Serve the pasta hot, topped with freshly grated Parmesan cheese and garnished with fresh basil or parsley leaves if desired.