Dutch Oven Pasta Sauce for 8 Servings

Instructions:

1. Preheat your oven to 300°F (150°C).
2. Place the Dutch oven on the stovetop over medium-high heat and add the olive oil.
3. Add the ground beef, breaking it apart with a spoon. Cook until the meat is deeply browned and the fat has rendered.
4. Stir in the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are translucent and the edges of the onion are golden.
5. Add the minced garlic and tomato paste; stir constantly for 2 minutes until the paste turns a dark brick red.
6. Pour in the red wine, scraping the bottom of the pot with your spoon to release all the browned bits (the fond). Let the wine reduce by half.
7. Stir in the crushed tomatoes, dried oregano, sugar, salt, and pepper.
8. Bring the sauce to a light simmer on the stove, then cover with the lid.
9. Transfer the pot to the preheated oven. Let it braise undisturbed for 2.5 to 3 hours.
10. Remove the pot from the oven and stir in the fresh basil, parsley, and grated Parmesan cheese before serving.