Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Cook until soft, about 5-7 minutes.
2. Add 2 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
3. Increase the heat to medium-high and add 1 pound of ground beef and 0.5 pound of ground pork. Cook until browned, about 8-10 minutes, stirring frequently to break up any clumps.
4. Pour in 1 cup of red wine and let it simmer until most of the liquid has evaporated, about 5 minutes.
5. Stir in 1 can (28 ounces) of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and salt and pepper to taste. Bring to a simmer.
6. Reduce the heat to low and cover the pot, allowing the sauce to simmer gently for at least 30 minutes, stirring occasionally. For a richer flavor, simmer for up to 2 hours.
7. In a separate pot, bring salted water to a boil and cook 1 pound of linguini according to package instructions until al dente. Drain and set aside.
8. Mix the cooked linguini into the Bolognese sauce, ensuring the pasta is well coated.
9. Serve hot with grated Parmesan cheese on top and fresh basil for garnish.