Ingredients (4–6 servings):

For the Ragu:

• 1 lb (450 g) ground beef or beef chuck, finely chopped

• 2 tbsp olive oil

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 1 medium carrot, finely diced

• 1 celery stalk, finely diced

• 1 can (14 oz) crushed tomatoes

• 2 tbsp tomato paste

• ½ cup red wine (optional but recommended)

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp red pepper flakes (optional)

• Salt & black pepper, to taste

• 1 tsp sugar (optional, to balance acidity)

For the Pasta:

• 12 oz (340 g) pasta (tagliatelle, pappardelle, or penne)

• Grated Parmesan cheese, for serving

• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Cook Pasta – Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. Make Ragu Base – Heat olive oil in a large skillet or saucepan over medium heat. Sauté onion, carrot, and celery until softened (5–6 minutes). Add garlic and cook 30 seconds more.

3. Brown the Beef – Add beef, season with salt and pepper, and cook until browned.

4. Deglaze & Simmer – Pour in red wine (if using) to deglaze the pan. Stir in tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, and sugar. Bring to a simmer.

5. Slow Cook – Reduce heat to low and let the sauce simmer 25–30 minutes, stirring occasionally, until thick and flavorful. Adjust seasoning as needed.

6. Combine – Toss cooked pasta with ragu, adding a little reserved pasta water if needed to loosen the sauce.

7. Serve – Plate pasta, sprinkle with Parmesan cheese and fresh herbs. Serve hot with garlic bread or a simple green salad.