Vegetable-Infused Spaghetti Bolognese

1.Bring a large pot of salted water to a boil for the spaghetti.

2.Heat olive oil in a large deep skillet or saucepan over medium heat.

3.Add the finely chopped onion and minced garlic; sauté for 3-4 minutes until softened and translucent.

4.Add the diced celery and carrots; cook for another 5 minutes until they begin to soften.

5.Add the diced zucchini and eggplant; cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and starting to brown.

6.If using ground beef, add it now and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.

7.Stir in the tomato paste and cook for 1 minute to deepen the flavor.

8.Add the crushed tomatoes, dried oregano, dried basil, dried thyme, bay leaf, and broth. Stir to combine.

9.Season with salt, pepper, and sugar (if using) to balance the acidity of the tomatoes.

10.Reduce heat to low and let the sauce simmer gently, uncovered, for 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors meld beautifully.

11.While the sauce simmers, cook the spaghetti in the boiling salted water according to package instructions until al dente.

12.Drain the spaghetti and reserve a small cup of pasta water.

13.Remove the bay leaf from the sauce and adjust seasoning if needed.

14.If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.

15.Serve the spaghetti topped generously with the vegetable-infused Bolognese sauce.

16.Garnish with freshly chopped parsley and grated Parmesan cheese if desired.