• 1 lb (450 g) ground beef
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tablespoons tomato paste
• ½ cup red wine (optional, for depth of flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped
• Optional: grated Parmesan for serving

1. Sauté the vegetables:
   Heat olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chopped onion, carrot, and celery. Cook for 5-7 minutes until the vegetables are softened and fragrant. This combination of vegetables, called a soffritto in Italian cuisine, forms the flavor base for the sauce.
2. Cook the meat:
   Add the ground beef to the pan. Use a wooden spoon to break up the meat while cooking. Cook until the meat is browned and no longer pink. If necessary, drain excess fat to avoid a greasy sauce. Browning the meat properly adds depth and richness to the final dish.
3. Add garlic and tomato paste:
   Stir in minced garlic and tomato paste. Cook for 1-2 minutes, stirring frequently. This step helps release the natural flavors of garlic and caramelizes the tomato paste, enhancing the sauce’s overall taste.
4. Add tomatoes and wine:
   Pour in crushed tomatoes and red wine (if using). Stir to combine and bring the mixture to a gentle simmer. The wine adds acidity and complexity, balancing the sweetness of the tomatoes and vegetables.
5. Season the sauce:
   Add dried oregano, dried basil, salt, and black pepper. Reduce heat to low and let the sauce simmer for 20-30 minutes, stirring occasionally. Simmering allows the flavors to meld, thickens the sauce, and ensures a rich, satisfying taste.
6. Finish with parsley:
   Just before serving, stir in fresh parsley for a burst of freshness and color. The parsley complements the rich flavors of the meat and tomatoes beautifully.
7. Serve:
   Serve the Bolognese sauce hot over your favorite pasta. Traditional pairings include spaghetti, rigatoni, or pappardelle. Sprinkle with freshly grated Parmesan cheese if desired.

• Low and slow: Allowing the sauce to simmer gently for longer enhances flavor and creates a velvety texture.
• Wine optional: Red wine adds depth, but it can be omitted for a simpler, kid-friendly version.
• Vegetable boost: Carrots, celery, and onions add natural sweetness and body. Mushrooms can also be added for extra umami.
• Make ahead: Bolognese tastes even better the next day, and it can be stored in the fridge for 3-4 days or frozen for up to 3 months.
• Consistency check: If the sauce is too thick, add a splash of water or broth. If too thin, simmer a few extra minutes uncovered.

• Serve over your favorite pasta like spaghetti, penne, rigatoni, or pappardelle.
• Pair with a side of garlic bread or a fresh green salad to round out the meal.
• For a rich, comforting experience, serve alongside Mexican Street Corn Soup as a starter or side. The sweet, smoky corn soup complements the savory, meaty Bolognese perfectly.
• Sprinkle with extra Parmesan or Pecorino Romano for a finishing touch.

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