Classic Creamy Bolognese Spaghetti

• Begin by finely dicing the onion, carrot, and celery, and mincing the garlic cloves. This trio of vegetables, known as soffritto, forms the flavor foundation for your sauce.
• Heat 2 tablespoons of olive oil in your skillet over medium heat. Add the diced onion, carrot, and celery, cooking until softened and fragrant, about 5-7 minutes. Stir occasionally to prevent sticking.
• Push the vegetables to the side and add the ground beef. Break it apart with your spatula, cooking until browned and no longer pink. Drain excess fat if necessary to keep the sauce from becoming greasy.
• Stir in the minced garlic, dried oregano, and dried basil. Cook for another minute until the garlic becomes fragrant but not burnt.
• Pour in the crushed tomatoes and beef broth. Stir everything together, scraping the bottom of the pan to lift any flavorful bits. Bring the mixture to a gentle simmer.
• Reduce heat to low and let the sauce simmer, uncovered, for about 20 minutes. This allows the flavors to meld and the sauce to thicken slightly.
• Slowly add the heavy cream, stirring constantly to blend it evenly into the sauce. Simmer for another 5 minutes to incorporate the cream and achieve that silky, rich texture.
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain well.
• Toss the cooked spaghetti with the creamy Bolognese sauce until each strand is beautifully coated. Serve immediately, garnished with freshly chopped parsley for a pop of color and freshness.