Quick Weeknight Bolognese-Style Ragu

Sauce Preparation

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and optional Italian sausage. Cook, breaking up the meat with a spoon, until browned. Drain off excess fat.
2. Add the finely minced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. If using, pour in the red wine and let it simmer and reduce for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Add the crushed tomatoes and beef broth. Season with salt and black pepper. Stir well to combine.
6. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can let it simmer longer.
7. Stir in the heavy cream during the last 5 minutes of simmering. Adjust seasoning if necessary.

Serving

1. Cook pasta according to package directions. Drain well.
2. Serve the Bolognese-style ragu over cooked pasta. Garnish with grated Parmesan cheese.