Beef Bolognese

Build the soffritto

Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, for 8–10 minutes until softened and just starting to turn golden. Add the garlic and cook for another minute until fragrant.

Brown the beef

Increase the heat to medium-high and add the minced beef, breaking it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the meat is well browned with no pink remaining — don't rush this step, as the browning builds deep flavour. Season generously with salt and pepper.

Add the tomato purée and wine

Stir in the tomato purée and cook for 1–2 minutes to caramelise it slightly. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it bubble for 2–3 minutes until mostly reduced.

Simmer the sauce

Add the canned tomatoes and dried oregano, crushing the tomatoes with the back of your spoon. Stir everything together, reduce the heat to low, and simmer uncovered for 25–30 minutes, stirring occasionally, until the sauce is thick, rich, and deeply flavoured. Taste and adjust seasoning.

Cook the pasta and serve

While the sauce finishes, bring a large pot of well-salted water to a boil and cook the spaghetti until al dente according to package instructions. Reserve a cup of pasta water before draining. Toss the drained spaghetti with the Bolognese, adding a splash of pasta water to help the sauce coat the pasta evenly. Serve immediately.