Scale

2 tbsp olive oil

1 tbsp butter

1 small onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

1 lb ground beef (or mix with pork)

½ cup dry red wine (optional)

1 can (14 oz) crushed tomatoes

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

½ cup whole milk or cream

Salt and black pepper to taste

12 oz spaghetti

Freshly grated Parmesan cheese, for serving

Fresh parsley or basil, for garnish

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1. Heat olive oil and butter in a skillet. Add onion, carrot, celery, and garlic. Sauté for 5 minutes.

2. Add ground beef (or beef/pork mix). Brown thoroughly, breaking it up.

3. Pour in red wine. Simmer 3–4 minutes until reduced.

4. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer gently for 45–60 minutes.

5. In the last 10 minutes, stir in milk or cream for richness.

6. Meanwhile, cook spaghetti until al dente. Drain and lightly toss with some sauce.

7. Serve pasta topped with generous Bolognese sauce, Parmesan, and fresh herbs.

Use a beef and pork mix for extra flavor.

Red wine adds depth — replace with broth if needed.

Simmering longer intensifies flavor.

This sauce freezes beautifully for future meals.