Ingredients
For the sauce:
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 carrot (finely diced)
- 1 celery stalk (finely diced)
- 500g (1 lb) ground beef
- 2 tbsp tomato paste
- 1 can (400g) crushed tomatoes
- 1/2 cup red wine (optional but recommended)
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper (to taste)
- 1 bay leaf
- 1/2 cup milk or cream (optional, for richness)
For serving:
- Spaghetti noodles
- Fresh parsley or basil (chopped)
- Grated Parmesan cheese
Instructions
1. Build the base
Heat olive oil in a large pan. Add onion, carrot, and celery. Cook gently for 5–7 minutes until softened. Stir in garlic for 1 minute.
2. Brown the meat
Add ground beef and cook until browned. Break it up well as it cooks.
3. Add depth
Stir in tomato paste and cook for 2 minutes. Pour in red wine and let it simmer until reduced (about 3–5 minutes).
4. Simmer the sauce
Add crushed tomatoes, broth, herbs, and bay leaf. Season with salt and pepper. Lower heat and simmer uncovered for 30–60 minutes, stirring occasionally.
5. Finish the sauce
Add milk or cream at the end to mellow the acidity and create a silky texture.
6. Cook pasta
Boil spaghetti in salted water according to package instructions. Drain.
7. Serve
Toss pasta with sauce or spoon sauce over the top. Garnish with herbs and Parmesan.