A delicious and hearty spaghetti dish with a rich Bolognese sauce, all made in one pot to build flavors effectively.

Heat olive oil in a large pot over medium heat.
Add chopped onion, carrot, and celery to the pot. Cook for about 5-7 minutes until softened, stirring occasionally.
Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
Per serving
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
Pour in the red wine to deglaze the pot, scraping the bottom to release any browned bits. Let it simmer for about 2-3 minutes until slightly reduced.
Add the canned tomatoes, tomato paste, beef broth, oregano, basil, salt, and pepper to the pot. Bring to a boil, then reduce to a simmer.
Add the spaghetti to the pot, making sure it is submerged in the sauce. Cook according to package instructions, stirring occasionally, about 10-12 minutes.
Once the spaghetti is cooked, taste and adjust seasoning if necessary. Remove from heat and stir in grated Parmesan cheese before serving.