Classic Italian Pasta Bolognese

1.Heat the olive oil in a large heavy-bottomed saucepan over medium heat.

2.Add the finely chopped onion, carrots, and celery. Sauté gently for about 8-10 minutes until the vegetables are soft and translucent, stirring occasionally.

3.Add the minced garlic and diced pancetta to the vegetables. Cook for another 2-3 minutes until the pancetta is slightly crispy and garlic is fragrant.

4.Increase the heat to medium-high and add the ground beef. Break it up with a wooden spoon and cook until browned all over, about 8 minutes. Season with salt and freshly ground black pepper.

5.Pour in the white wine and let it simmer until mostly evaporated, about 5 minutes.

6.Stir in the crushed canned tomatoes, tomato paste, beef broth, bay leaf, and dried oregano. Bring the mixture to a gentle boil, then reduce heat to low to maintain a very gentle simmer.

7.Partially cover the pan and let the sauce simmer slowly for 1 to 1.5 hours, stirring occasionally. If the sauce thickens too much, add a splash of beef broth or water to maintain a saucy consistency.

8.About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.

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

10.Remove the bay leaf from the sauce. Toss the pasta into the Bolognese sauce, adding reserved pasta water as needed to coat the pasta evenly and create a silky texture.

11.Serve immediately, topped with freshly grated Parmigiano-Reggiano cheese and a sprinkle of chopped fresh basil or parsley if desired.