Perfect Classic Italian Meat Sauce

Start by heating the olive oil in a large pot over medium heat; trust me, have patience here. The oil should be hot enough to sizzle the onions gently to release the flavors but not so hot that it burns them. Add the onion and sauté for 2-3 minutes until it softens. Add in the garlic; be careful not to burn it as it could give a bitter aftertaste to the sauce.

Now comes the fun part: add the ground meat, breaking it apart with a wooden spoon. Browning the meat at this stage provides depth of flavor, so you would want to make sure there are no pink spots left. Add the red wine; pouring it in slow, steady streams helps enhance the flavors. The alcohol from the wine will evaporate, adding depth and richness to the dish.

Add in the tomatoes, tomato paste, dried basil, dried oregano, and bay leaves. Bring the pot to boil before reducing the heat to a low simmer. Season with salt, pepper, and a pinch of sugar to balance out the natural acidity from the tomatoes.

Cover your pot and let it simmer for at least 2 hours. This slow cooking process enables the flavors to combine and enhance beautifully. Stir occasionally to prevent the sauce from sticking at the bottom. After the 2 hours pass, your sauce should be thick, flavorful, and aromatic.

Serve it over some perfectly cooked pasta, garnished with a sprinkle of freshly grated parmesan cheese; to exalt the flavor, use high-quality parmesan. Remember to remove the bay leaves before serving!