📖 Instructions

1. Prepare the Mirepoix: Finely chop the onion, carrot, and celery. This aromatic base is crucial for building flavor. Ensure the pieces are uniformly sized for even cooking.
2. Brown the Beef: In a large Dutch oven or pot over medium-high heat, add olive oil. Once hot, add the ground beef and cook, breaking it up with a wooden spoon, until browned all over. Drain any excess fat. The browning process adds depth of flavor.
3. Sauté the Mirepoix: Add the chopped onion, carrot, and celery to the pot with the browned beef. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. Don't rush this step; allowing the vegetables to sweat properly will enhance their sweetness.
4. Add Garlic and Herbs: Stir in the minced garlic, fresh thyme, bay leaf, and rosemary (if using). Cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
5. Incorporate Tomato Paste: Add the tomato paste to the pot and cook, stirring constantly, for about 2 minutes. This step intensifies the tomato flavor and adds richness to the sauce. The paste should darken slightly.
6. Deglaze with Wine: Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5-7 minutes, allowing the alcohol to evaporate and the flavors to meld. This deglazing process is essential for adding complexity.
7. Add Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, and beef broth. Bring the mixture to a simmer.
8. Simmer Low and Slow: Reduce the heat to low, cover the pot, and let the bolognese simmer gently for at least 2-3 hours, or longer for a richer flavor. Stir occasionally to prevent sticking. The longer it simmers, the more the flavors will develop.
9. Season and Adjust: After simmering, season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. Remove the bay leaf and rosemary sprig before serving. The nutmeg adds a subtle warmth that complements the other flavors.
10. Cook the Pasta: While the bolognese is simmering, cook your choice of pasta according to the package directions. Drain the pasta, reserving about 1 cup of pasta water.
11. Combine and Serve: Add the cooked pasta to the pot with the bolognese sauce. Toss to coat, adding a little pasta water if needed to create a saucy consistency. Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese. A drizzle of extra virgin olive oil is always welcome!