Creamy Bolognese

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery (mirepoix). Season with salt, pepper, and a pinch of red pepper flakes.

Sauté the vegetables until they are soft and translucent, about 8-10 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Season again with salt and pepper.

Add the ground beef and ground pork to the pot. Use a wooden spoon to break up the meat and cook until it's fully browned.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let the wine reduce by about half.

Add the can of whole peeled tomatoes, crushing them with your spoon. Fill the empty can about halfway with water, swirl to rinse, and add it to the pot.

Pour in the tomato passata. Rinse the bottle with a little water and add that to the pot as well.

Stir everything to combine. Season with more red pepper flakes and a pinch of sugar. Add the Pecorino Romano rind to the sauce.

Bring the sauce to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for at least 1 hour, stirring occasionally.

After at least an hour, remove the cheese rind. If you want a creamy sauce, stir in the heavy cream. Let it simmer for another 15-20 minutes.

Stir in the torn fresh basil leaves.

Cook your pasta according to package directions. Drain, reserving a little pasta water.

Toss the cooked pasta with the bolognese sauce until well-coated. Serve immediately, garnished with grated Pecorino Romano cheese and more fresh basil.