Summer Spaghetti Bolognese

In a large Dutch oven or pot, heat olive oil and butter over low-medium heat. Add the diced celery, onion, and carrots (mirepoix). Cook slowly until softened, about 8-10 minutes. Do not brown.

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

Add the ground beef to the pot. Break it up with a spoon and cook until it's no longer pink. The creator advises against browning the meat to maintain a creamy texture.

Stir in the tomato paste and chicken base, cooking for about one minute to deepen the flavor.

Add the halved cherry tomatoes and stir to combine. Cook for a few minutes until they begin to soften and burst.

Pour in the Pinot Grigio to deglaze the pot, scraping up any bits from the bottom. Bring to a simmer and let it cook for 5-7 minutes to allow the alcohol to cook off and the sauce to reduce slightly.

While the sauce simmers, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.

Turn off the heat for the sauce and stir in the fresh basil leaves.

Drain the cooked spaghetti and toss it with the bolognese sauce until well-coated.

Serve immediately, garnished with grated Parmesan cheese.