Bolognese Pasta

Dice the onion, carrot, and celery (the classic soffritto base). Mince the garlic.

Heat olive oil in a large pot over medium-high heat. Add the ground meat and cook until browned, breaking it apart as it cooks, about 5–7 minutes. Drain excess fat if needed.

Reduce heat to medium. Add the diced onion, carrot, and celery. Sauté until softened, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add tomato paste and stir to combine, cooking for 2 minutes to deepen its flavor.

Pour in the marinara sauce and broth. Stir in oregano, salt, and black pepper to taste.

Bring to a simmer, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until the sauce is rich and flavorful. Taste and adjust seasoning.

About 15 minutes before the sauce is done, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.

Drain the pasta, reserving 1 cup of pasta water.

Toss the hot pasta with the bolognese sauce, adding pasta water a little at a time to reach desired consistency.

Divide among bowls. Top with grated Parmesan cheese and fresh parsley if desired. Serve immediately.