A simplified yet flavorful take on the classic bolognaise, perfect for a quick and satisfying meal.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from browning too much.
Add the ground beef and cook until browned, breaking it up with a spoon.
Break up any large chunks to ensure even cooking.
Stir in the mushrooms and cook for another 3 minutes.
Cook until the mushrooms release their moisture.
Pour in the crushed tomatoes and red wine, and season with salt and pepper.
Mix well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot partially to prevent splattering.
Stir in the pasta and cook until tender, stirring occasionally.
Check the pasta for doneness to avoid overcooking.
Serve hot, topped with grated parmesan cheese.
Add fresh basil leaves for a burst of flavor.
