In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in minced garlic and tomato paste. Cook for 1-2 minutes, until fragrant.
Pour in red wine (if using) and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly evaporated, about 5 minutes.
Add crushed tomatoes, tomato sauce, beef broth, dried oregano, dried basil, bay leaf, salt, and pepper to the pot. Stir to combine.
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Remove the bay leaf before serving. Stir in fresh parsley (if using). Serve hot over your favorite pasta, such as spaghetti, tagliatelle, or rigatoni.
It was good, but not great. I think it could use a bit more seasoning. I will try adding salt and pepper to taste next time I make it.
A very satisfying sauce. I liked the balance of flavors. I added some fresh basil at the end and it made it even better. Would make it again.
Fantastic! The texture was perfect, and the sauce coated the pasta beautifully. I made it with some homemade pasta and it was a restaurant-quality meal.
This Bolognese was very good. The meat cooked perfectly, and the tomato flavor was excellent. Next time, I might add a little more wine to see if it enhances the flavor further.
I found the sauce to be quite bland. I followed the recipe, but it didn't have much flavor. Perhaps more herbs and spices would help. Disappointed.
