Penne Bolognese

Sauté the vegetables: Heat olive oil in a hammered pan. Cook onion, carrot, celery and garlic until softened, about 5 minutes.

Brown the meat: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Build the sauce: Stir in tomato paste, then add crushed tomatoes, red wine (if using), oregano, basil, salt and pepper. Simmer on low for 20-25 minutes, stirring occasionally.

Cook the pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Combine: Add penne to the sauce and toss well. Add a splash of pasta water if needed to loosen.

Serve in the pan, topped with fresh parsley and grated parmesan.