A rich, slow-simmered beef and tomato ragu tossed with spaghetti — the ultimate comfort-food dinner that the whole family asks for on repeat.
Heat a splash of olive oil in a large pot over medium heat. Add the onion, carrot, and garlic and cook for 5 minutes until softened.
Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 8 minutes.
Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes and oregano. Season with salt and pepper, bring to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain, reserving a cup of pasta water.
Toss the spaghetti with the bolognese sauce, loosening with pasta water if needed. Serve hot topped with grated Parmesan.
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