Bolognese Pasta

Finely chop the onion, carrot, celery, and garlic.

~8 min

Heat olive oil in a pan and sauté the chopped vegetables over low heat until fragrant.

~7 min

Why: This slow sauté (soffritto) draws out the vegetables' natural sweetness and builds the base flavor of the sauce.

Add the ground beef and cook until browned.

~8 min

Watch out: Stirring the meat too often releases its juices and leaves it dry — let one side sear before turning.

Pour in the red wine and simmer until the alcohol cooks off.

~3 min

Add the whole tomatoes and tomato paste, crushing and mixing them in.

~3 min

Simmer uncovered (lid slightly ajar) over low heat for 25–30 minutes, stirring occasionally.

~27 min

Why: Slow simmering evaporates the liquid and concentrates the sauce into something rich and deep.

Season with salt and pepper.

~1 min

Boil the spaghetti, toss with the sauce, and finish with parmesan.

~10 min