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Pasta with Bolognese Sauce

Makes 1 quart

1-1/2 cups coarsely chopped sweet onion (about 1/2 large onion)
1 cup coarsely chopped peeled carrots (3–4 small carrots)
2 large garlic cloves
1 cup coarsely chopped celery (1–2 stalks)
4 tablespoons olive oil, divided
1 pound lean ground beef
1 cup beef broth
1 28-ounce can crushed tomatoes
3 basil leaves, sliced
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Sugar
Any pasta of your choice, cooked and drained

Pulse onion, carrots, garlic, and celery in a food processor until finely chopped; set aside.
Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add ground beef and cook, stirring often, until brown and cooked through, 4–5 minutes. Scrape into a medium bowl and set aside.

Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes. Add broth and 1 cup water. Stir in reserved meat, tomatoes, basil, and oregano. Let simmer, stirring occasionally, until flavors meld and sauce thickens 1–1 1/2 hours.

Season sauce to taste with salt, pepper, and a pinch of sugar, if desired.

Serve sauce over prepared pasta. Toss and enjoy!