Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 medium celery stalk, finely diced
  • 1 pound (450 g) ground beef (or a mix of ground beef and pork)
  • 1 can (14 ounces / 400 g) crushed tomatoes
  • 2 tablespoons (30 g) tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1/2 cup (120 ml) red wine (optional)
  • 1 cup (240 ml) beef broth (or water)
  • 12 ounces (340 g) spaghetti
  • Salt, for pasta water
  • Grated Parmesan cheese
  • Fresh basil leaves

Instructions:

  1. Fine chop onion, garlic, carrot, and celery.
  2. Heat olive oil in a skillet over medium heat.
  3. Add onion, carrot, and celery; cook until soft, about 5-7 minutes.
  4. Add garlic; sauté for an additional minute until fragrant.
  5. Increase heat to medium-high; add ground beef (or meat mixture).
  6. Cook until browned, breaking it up with a spoon, about 8-10 minutes.
  7. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  8. If using, pour in red wine; allow to simmer for 2-3 minutes.
  9. Add beef broth; lower heat to a gentle simmer.
  10. Cook for 30-35 minutes, stirring occasionally until thickened. Adjust seasoning as necessary.
  11. Meanwhile, bring a large pot of salted water to a boil.
  12. Add spaghetti and cook according to package directions until al dente.
  13. Reserve a cup of pasta cooking water, then drain.
  14. Toss the drained spaghetti with the meat sauce, mixing well.
  15. If the sauce is too thick, add reserved pasta water until desired consistency.
  16. Serve hot, garnished with grated Parmesan and fresh basil.