The BEST Spaghetti Meat Sauce

Prepare the ingredients:

1. Cut the pancetta into very small dice (the smaller, the better).
2. Cut the onion, carrots, and celery into very small dice as well (the smaller, the better). I use a food processor for this.
3. Finely chop the garlic, preferably with a knife.
4. Measure out all the other ingredients. Blend the whole canned tomatoes until smooth (I use a hand/immersion blender for this).

Sear the meat and cook vegetables:

1. Heat the frying oil in a large, heavy-bottomed pot (such as a Dutch oven). Add the pancetta and cook over medium heat until most of the fat is rendered (melted), try not to crisp it up/brown it too much. Transfer the pancetta to a plate using a spider strainer, leaving the fat in the pot.
2. Brown the ground meat in two batches. Add the first batch in an even layer and cook over high heat for about 2-3 minutes without stirring. Once the meat is browned on the bottom, turn it over and cook on the other side until browned. Then, start stirring until the meat is fully cooked and no longer pink. Break up any clumps until the meat is evenly separated; you can use a potato masher for this. Transfer the cooked meat to a plate.
3. Add the olive oil to the pot, then add the chopped vegetables. Cook over medium heat for about 5-8 minutes until softened.
4. Add the garlic and cook for 30 seconds.
5. Add the tomato paste, dried basil, oregano, and red pepper flakes. Cook for 1 minute.
6. Add the red wine and cook for about 5 minutes, until almost evaporated.

Simmer the sauce:

1. Add the meat back to the pot along with the broth, tomato passata, pureed canned whole tomatoes, Parmesan rind, sugar, and vinegar. Season lightly with salt (avoid fully salting at this stage, as the sauce will reduce in volume and may become too salty).
2. Bring the sauce to a boil, then reduce the heat to the lowest setting so the sauce only slightly simmers. Partially cover the pot with a lid and let it simmer, stirring occasionally, for 3 hours.

Season the sauce:

1. Remove the Parmesan rind, let the sauce cool slightly, then season with salt and pepper to taste. Stir in chopped fresh basil leaves (if using).
2. Enjoy!