🧂 Ingredients

• 1 lb ground beef
• 1 medium onion
• 2 cloves garlic
• 1 carrot
• 1 celery stalk
• 1 cup red wine
• 1 can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sugar
• 12 oz spaghetti pasta
• Olive oil
• Grated Parmesan cheese

📖 Instructions

🥩 Cook the Ground Meat
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat.
Add ground beef (or mixed beef and pork), breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Remove excess fat if necessary.

🍃 Sauté the Vegetables
Add diced onion, minced garlic, grated carrot, and chopped celery to the pan.
Cook for 5 minutes until softened, stirring occasionally.

🍷 Deglaze with Wine (Optional)
Add red wine (if using) to the pan, scraping up any flavorful bits stuck to the bottom. Let the wine reduce for 2-3 minutes.

🍅 Add the Tomatoes and Seasonings
Stir in the crushed tomatoes, tomato paste, oregano, basil, bay leaf, and salt and pepper.
Simmer for 30-45 minutes on low heat, stirring occasionally. Taste and adjust seasoning, adding sugar to balance acidity if needed.

🍲 Cook the Spaghetti
While the sauce is simmering, bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente (usually about 8-10 minutes).
Drain and drizzle with olive oil to prevent sticking.

🍝 Combine & Serve
Toss the cooked spaghetti with a few scoops of the Bolognese sauce.
Serve hot, topping with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese 🧀

🍴 Tips & Variations
For a thicker sauce: Let it simmer uncovered for longer.
For extra depth: Add a splash of milk or cream to the sauce at the end for a creamier texture.
Make it ahead: This sauce improves with time! Prepare and refrigerate for up to 3 days, or freeze for longer storage.
Add heat: Throw in some chili flakes if you like a spicy kick 🌶️