Spaghetti Bolognese

Ingredients

• 500g ground beef
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 medium carrots, finely chopped
• 2 stalks of celery, finely chopped
• 1 (28-oz) can of crushed tomatoes
• 1 cup of red wine (optional)
• 1 tablespoon of tomato paste
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and black pepper, to taste
• 1 pound of spaghetti
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, and cook until the vegetables are softened, about 8-10 minutes.
2. Add the ground beef, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
3. Add the crushed tomatoes, red wine (if using), tomato paste, dried basil, and dried oregano. Season with salt and black pepper to taste. Stir to combine, then bring the sauce to a simmer.
4. Reduce the heat to low and let the sauce simmer, stirring occasionally, for 2-3 hours, or until the sauce has thickened and the flavors have melded together.
5. While the sauce is simmering, cook the spaghetti in a large pot of boiling, salted water until it is al dente. Reserve 1 cup of pasta water before draining the spaghetti.
6. Add the cooked spaghetti to the sauce, tossing to combine, and adding some reserved pasta water if the sauce seems too thick.
7. Serve the spaghetti bolognese hot, topped with grated Parmesan cheese and chopped fresh parsley.