Directions

• Begin by finely chopping the onion, carrot, and celery. Mince the garlic cloves carefully. Having everything ready before you start cooking will make the process smooth and enjoyable.
• Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onion, carrot, and celery and cook until softened and fragrant, about 5-7 minutes. Stir occasionally to avoid browning.
• Add the ground beef to the pan with the vegetables. Break it up with your wooden spoon and cook until browned all over, about 8-10 minutes. This step builds rich flavor, so don’t rush it.
• Stir in the minced garlic, cooking for 1-2 minutes until fragrant. Then add the crushed tomatoes, tomato paste, and beef broth. Mix well to combine.
• Sprinkle in the dried oregano, dried basil, salt, and pepper. Stir to incorporate. Reduce the heat to low and let the sauce simmer gently for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavors become.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain well.
• Toss the spaghetti with the Bolognese sauce or serve the sauce ladled over the pasta. Top each serving with a generous sprinkle of grated Parmesan cheese for that perfect finishing touch.