Rigatoni Bolognese

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add the diced white onion and sauté until it begins to soften.

Add the finely chopped carrots and continue to cook, stirring occasionally.

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

Add the tomato paste, stir it into the vegetables, and cook for 3-4 minutes to deepen the flavor.

Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot.

Allow the wine to reduce slightly, then add the ground beef to the pot.

Break up the ground beef with a spoon or meat masher and cook until fully browned.

Season the meat with salt and black pepper.

Pour in the crushed tomatoes and tomato puree (passata). Stir to combine everything well.

Add the chopped fresh oregano, fresh thyme, and bay leaves. Stir to incorporate.

Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes.

While the sauce simmers, cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.

Add the drained rigatoni directly to the bolognese sauce.

Stir to coat the pasta completely, adding a splash of reserved pasta water if needed to achieve a smooth, saucy consistency.

Let the pasta and sauce simmer together for another minute to allow the flavors to meld. Remove bay leaves before serving.