Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Cook until softened, about 8-10 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Stir in the crushed tomatoes, tomato paste, beef broth, and red wine. Add the oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
• Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor.
• Serve hot over your favorite pasta.