Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery. Cook for 5 mins until softened.
Brown Meat: Add ground beef, breaking it apart with a spoon. Cook until no longer pink (5–7 mins). Drain excess fat if needed.
Build Flavor: Stir in tomato paste, oregano, basil, salt, and pepper. Cook for 1 minute.
Deglaze: Pour in red wine (if using) and scrape up browned bits. Simmer until wine reduces slightly (2 mins).
Simmer Sauce: Add crushed tomatoes, beef broth, bay leaf, and sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 30–40 mins, stirring occasionally.
Adjust Seasoning: Remove bay leaf. Taste and add more salt/pepper if needed. For a thicker sauce, simmer uncovered for 5–10 mins.
