Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add onion, garlic, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
• Stir in tomato paste and cook for 1 minute.
• Pour in dry red wine (if using) and cook, scraping up any browned bits from the bottom of the pot, until the wine has mostly evaporated, about 2-3 minutes.
• Add crushed tomatoes, beef broth, oregano, basil, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or longer for a richer flavor, stirring occasionally.
• Taste and adjust seasonings as needed. Serve over your favorite pasta and enjoy!