Step 1: Prepare the Ingredients

• Chop the onion, garlic, carrot, and celery finely. Keep them separate for easy cooking.

Step 2: Cook the Beef

• Heat 1 tablespoon of olive oil in a large pan over medium heat.
• Add the ground beef and break it apart with a wooden spoon. Cook until browned (about 5–7 minutes), then remove it from the pan and set aside.

Step 3: Sauté the Vegetables

• In the same pan, add another tablespoon of olive oil if needed. Toss in the chopped onion, carrot, celery, and garlic.
• Cook for about 8–10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Step 4: Deglaze with Red Wine

• Pour the red wine (or beef broth) into the pan, scraping the bottom to release any browned bits. Let it simmer for 3 minutes to reduce slightly.

Step 5: Combine Meat and Tomatoes

• Return the browned beef to the pan. Stir in the chopped tomatoes and half the basil leaves.
• Season the sauce with salt and black pepper. Let it simmer gently for 20–30 minutes. If the sauce thickens too much, add a splash of water or beef broth.

Step 6: Cook the Pasta

• Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions for an al dente texture.
• Reserve 1 cup of pasta water before draining.

Step 7: Combine Pasta and Sauce

• Add the cooked tagliatelle to the pan with the sauce. Toss to coat evenly. Use the reserved pasta water to loosen the sauce if needed.
• Stir in the remaining basil leaves for a fresh burst of flavor.

Step 8: Serve and Garnish

• Plate the tagliatelle and sprinkle generously with freshly grated Parmesan cheese. Add a drizzle of olive oil and a crack of black pepper for extra flair. Serve hot and enjoy!