Classic Spaghetti Bolognese

1.Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.

2.Add the minced garlic and cook for another minute until fragrant.

3.Add the mixed ground meat to the pot. Break it up with a spoon and cook until browned, stirring and breaking up any clumps. Drain off any excess fat.

4.Stir in the crushed tomatoes and bay leaf. Season with salt and pepper to taste.

5.Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.

6.About 15 minutes before the sauce is ready, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

7.Drain the spaghetti, reserving about a cup of the pasta water. Return the spaghetti to the pot.

8.Remove the bay leaf from the Bolognese sauce. Spoon the sauce over the spaghetti. Toss to combine, adding a little reserved pasta water if needed to create a smooth sauce.

9.Serve immediately, topped with freshly grated Parmesan cheese.