Instructions:
- Prepare the sauce: Heat a large pan over medium heat and add a drizzle of olive oil. Add the chopped onions, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Brown the meat: Add the ground beef to the pan and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add wine and tomatoes: If using red wine, pour it in and let it simmer for 2-3 minutes to reduce slightly. Then, stir in the crushed tomatoes, tomato paste, broth, oregano, basil, salt, and pepper.
- Simmer: Lower the heat and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the richer the flavor will be. Add more broth if the sauce becomes too thick.
- Cook the pasta: In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water.
- Combine: Toss the cooked pappardelle with the meat sauce, adding a little pasta water if needed to loosen the sauce and coat the pasta evenly.
- Serve: Garnish with fresh chopped parsley and a sprinkle of Parmesan cheese, if desired.
Enjoy your hearty and delicious pasta meal!