Heat 4 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add carrots, celery, onion, salt, black pepper, and crushed red pepper flakes. Sauté about 15 minutes, stirring occasionally, until everything softens and turns lightly golden. Add garlic and cook a few minutes longer.

Add tomato paste & brown the meat

Stir in the tomato paste and cook 3–5 minutes to deepen the flavor. Add the ground beef and pork, breaking it up as it cooks. Drizzle in the remaining olive oil if needed. Season again with salt and pepper, and cook until the meat is browned and crumbly.

Pour in the wine, scrape up all those golden bits, and let it reduce for about 5 minutes. Add the whole peeled tomatoes (crushing them with a spoon or masher), then ½ cup of water to rinse out the can and add that in too.

Add passata, bay leaves & Pecorino

Stir in the passata, remaining ½ cup water, pinch of sugar, 2 bay leaves, and the hunk of Pecorino Romano. Bring the sauce to a boil, then immediately lower to a slow, gentle simmer. Cover partially with the lid slightly ajar.

Let it simmer for at least 1 hour, or longer if you have time (a few hours makes it magical). Add a splash of water if it starts to get too thick — it should stay saucy, not pasty. Stir occasionally to make sure nothing sticks to the bottom.

About 5 minutes before serving, remove the bay leaves and stir in the fresh basil. It adds that bright, fresh finish to your deep, savory sauce.

Spoon over your favorite pasta, or use it as the base for lasagna, baked ziti, or stuffed shells. It’s the kind of sauce that makes everything taste like Sunday dinner.