Directions

• Brown Meat: Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground meat, breaking it up with a spoon, and cook until browned and no pink remains, about 6-8 minutes. Drain off any excess fat.

• Sauté Aromatics: Add the chopped onion, carrots, and celery to the pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.

• Add Garlic & Spice: Stir in the minced garlic, red pepper flakes, dried oregano, and dried thyme. Cook for another 1-2 minutes until fragrant.

• Deglaze & Build Flavor: Stir in the tomato paste and cook for 2 minutes, stirring constantly, allowing it to slightly darken. If using, pour in the red wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3-5 minutes.

• Simmer Sauce: Add the crushed tomatoes and beef broth to the pot. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and let it cook for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld.

• Cook Pasta: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.

• Add Cream & Finish Sauce: Stir the heavy cream into the Bolognese sauce. Season with salt and black pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.

• Combine & Serve: Add the drained pasta directly to the sauce in the pot and toss to coat evenly. Serve hot, topped generously with freshly grated Parmesan cheese and optional fresh basil or parsley.