Beef Ragu

Dice onion, carrot, and celery into small pieces. Mince garlic.

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, 5–7 minutes. Drain excess fat if needed.

Add diced onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.

Pour in crushed canned tomatoes, beef broth, and red wine (if using). Add bay leaves and oregano. Stir well.

Reduce heat to low. Cover partially and simmer gently for 2.5–3 hours, stirring occasionally, until sauce is thick and meat is very tender. Uncover for the last 30 minutes to reduce liquid further if needed.

Taste and adjust seasoning with salt and black pepper. Remove bay leaves.

Cook pasta according to package directions. Toss hot pasta with ragu or ladle ragu over individual servings.