Authentic Spaghetti Bolognese

Finely chop the onion, carrot, celery, and pancetta. Mince the garlic.

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook until crispy.

Add the chopped vegetables (onion, carrot, celery) and cook until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until browned.

Stir in the tomato paste and cook for 2 minutes.

Pour in the red wine and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pot.

Add the crushed tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer, then reduce the heat to low.

Cover the pot and let the sauce simmer for at least 1.5-2 hours, stirring occasionally, until thickened and the flavors have melded.

Cook the spaghetti according to package directions until al dente.

Drain the spaghetti and add it to the pot with the Bolognese sauce. Toss to coat.

Serve immediately, garnished with fresh basil leaves and grated Parmesan cheese.