Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 500 grams ground beef
• 100 grams pancetta, diced
• 1 can (400 grams) crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup red wine
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 400 grams pasta (e.g., spaghetti or tagliatelle)
• Grated Parmesan cheese for serving

Instructions

1. 1Heat 2 tablespoons olive oil in a large pot over medium heat — 2 minutes
2. 2Add 1 medium onion (chopped) and sauté until translucent — 5 minutes
3. 3Stir in 2 cloves garlic (minced) and cook until fragrant — 1 minute
4. 4Add 1 medium carrot (diced) and 1 celery stalk (diced) — 3 minutes
5. 5Increase heat to medium-high and add 500 grams ground beef and 100 grams pancetta (diced), cook until browned — 8 minutes
6. 6Stir in 1 cup red wine and let it simmer until reduced by half — 5 minutes
7. 7Add 1 can (400 grams) crushed tomatoes, 2 tablespoons tomato paste, 1 cup beef broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, salt, and pepper to taste — 1 minute
8. 8Bring to a boil, then reduce heat to low and let it stew for 1 hour, stirring occasionally — 60 minutes
9. 9Meanwhile, cook 400 grams pasta according to package instructions — 10 minutes
10. 10Drain pasta and serve topped with Bolognese sauce and grated Parmesan cheese — 2 minutes