How to Make Classic Bolognese Sauce

Peel and finely chop the onion, carrot and celery stalk. Mince the garlic cloves. All vegetables must be cut into even, small pieces to ensure they cook uniformly and blend seamlessly into the sauce.

Heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the chopped onion, carrot and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly translucent. Add the minced garlic and cook for 1-2 minutes or until fragrant.

Push the sautéed vegetables to the edges of the skillet to create space in the center. Increase the heat to medium-high and add the ground beef to the pan. Break up the meat with a wooden spoon or spatula, cooking until it is evenly browned, about 6-8 minutes. Ensure there are no large chunks of beef left.

Reduce the heat to medium and stir the cooked vegetables into the browned beef. Add the tomato paste and stir well, cooking for 1-2 minutes to deepen its flavor. Pour in the crushed tomatoes and beef broth, mixing thoroughly to combine. Sprinkle in the dried oregano, and season with salt and pepper to taste.

Lower the heat to a gentle simmer and cover the skillet loosely with a lid, leaving a small gap for steam to escape. Let the sauce simmer for 20-25 minutes, stirring occasionally to prevent sticking. As the sauce thickens, the flavors will meld beautifully.

Remove the skillet from heat and let the sauce rest for 2-3 minutes before serving. Spoon the sauce generously over your favorite cooked pasta, such as spaghetti or fettuccine. Garnish with freshly grated Parmesan cheese or chopped parsley if desired.

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