Ingredients

• 1 pound ground beef
• 2 tablespoon olive oil
• 1 yellow onion, finely diced
• 2 carrot, finely diced
• 2 celery, finely diced
• 4 garlic, minced
• 1 cup dry red wine
• 2 tablespoon tomato paste
• 28 ounce crushed tomatoes
• 1 cup beef broth
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon butter
• 1 pound fresh egg pasta
• 2 tablespoon fresh basil, roughly chopped
• 0.25 cup Parmigiano-Reggiano, grated

Steps

1. Finely dice the onion, carrots, and celery. Mince the garlic. Have all ingredients measured and ready.
2. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
3. Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Brown the beef until no longer pink, about 5-7 minutes. Drain excess fat if needed.
4. Reduce heat to medium. Add the diced onion, carrot, and celery to the pot. Stir well and cook until the vegetables soften, about 5 minutes.
5. Add the minced garlic and stir constantly for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
7. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Simmer until the wine reduces by half, about 8-10 minutes.
8. Add the crushed tomatoes, beef broth, oregano, and bay leaf. Stir well to combine.
9. Bring the ragù to a gentle simmer over medium heat. Once simmering, reduce heat to low to maintain a gentle, steady simmer for 3 hours, stirring occasionally to prevent sticking on the bottom.
10. After 3 hours, taste the ragù and season with salt and black pepper to preference. The sauce should be thick, rich, and dark. If it is too watery, increase the heat slightly and simmer uncovered for another 15-20 minutes.
11. Stir in the butter until it melts into the sauce. Remove and discard the bay leaf.
12. While the ragù finishes, bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook until al dente, about 2-4 minutes. Drain well.
13. Divide the cooked pasta among six bowls. Ladle the warm beef ragù generously over each portion.
14. Garnish each bowl with a pinch of fresh basil and a sprinkle of grated Parmigiano-Reggiano cheese. Serve immediately.