Spaghetti Bolognese

Instructions

1. Prepare the soffritto
   Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery. Cook for 5-7 minutes until softened but not browned, stirring occasionally.
2. Cook the meat
   Add the minced garlic and cook for 30 seconds until fragrant. Increase heat to medium-high and add the ground beef and pork. Break up the meat with a wooden spoon and cook until no longer pink, about 8-10 minutes. Season with salt and pepper.
3. Build the sauce
   Add the tomato paste and cook for 2 minutes, stirring constantly. If using, pour in the red wine and let it simmer until mostly evaporated, about 3 minutes. Add the crushed tomatoes, beef stock, bay leaves, and dried oregano. Stir to combine.
4. Simmer the sauce
   Bring the sauce to a boil, then reduce heat to low. Partially cover and simmer for at least 1 hour, preferably 1.5-2 hours, stirring occasionally. The sauce should become rich and thick. If it gets too thick, add a splash of water or stock.
5. Cook the pasta
   When the sauce is almost ready, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
6. Combine and serve
   Remove bay leaves from the sauce. You can either combine the sauce with the pasta in the pot, adding a splash of reserved pasta water to help the sauce cling to the pasta, or serve the pasta with the sauce spooned on top. Garnish with freshly grated Parmigiano-Reggiano cheese.