Ragù Bolognese

Cook Pete's Spaghetti until al dente in salted boiling water. Drain and set aside.

Heat olive oil in a skillet over medium heat. Add finely chopped onion, carrot, and celery. Sauté until they become tender and the onions turn translucent. Stir in minced garlic and sauté for a minute. Add the ground beef (or beef-pork mix) and cook until it browns and is cooked through.

Pour in the dry red wine (or beef broth) and let it simmer. Stir in the crushed tomatoes, tomato paste, dried oregano, dried thyme, and a pinch of ground nutmeg. Season with salt and black pepper to taste.

Lower the heat and let the sauce simmer for about 15-20 minutes.

Toss the pasta with the sauce.

Sprinkle with parmesan cheese.