True Italian Pasta - Paccheri al Ragù

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add ground beef and pork; cook until browned, breaking up the meat with a spoon, about 8-10 minutes.

Pour in red wine and let it simmer until reduced by half, about 5 minutes.

Add canned tomatoes, bay leaves, salt, and black pepper; stir to combine.

Bring the mixture to a simmer, then reduce heat to low and cover.

Cook the ragù for at least 1.5 hours, stirring occasionally, until thickened.

Meanwhile, cook paccheri pasta in a large pot of salted boiling water until al dente, according to package instructions.

Drain the pasta and reserve some cooking water.

Remove bay leaves from the ragù and adjust seasoning if necessary.

Add the cooked paccheri to the ragù, tossing gently to combine.

If the sauce is too thick, add a splash of reserved pasta water to loosen.

Serve hot, garnished with grated parmesan cheese and fresh basil.

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