Making the Fresh Pasta Dough
On a clean surface or in a bowl, combine 2 cups all-purpose flour and ½ teaspoon salt, forming a mound with a well in the center. Crack 3 large eggs into the well and gradually mix them into the flour using a fork or your hands until a dough forms. Knead the dough for about 8–10 minutes until smooth and elastic, adding a little extra flour if sticky. Wrap and let it rest for 20–30 minutes. Roll the dough out thin and cut into your desired pasta shape, dusting lightly with flour to prevent sticking.
Cooking the Pasta
Bring a large pot of salted water to a boil and cook the fresh pasta for about 2–3 minutes, or until tender. Drain and set aside.
Cooking the Beef
In a large pot or skillet over medium heat, add 2 tablespoons olive oil and cook 1 pound ground beef, breaking it apart as it browns, for about 5–7 minutes. Season lightly with salt and pepper to taste, then remove and set aside if there is excess grease.
Building the Sauce Base
In the same pot, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk, cooking for 5–7 minutes until softened. Stir in 3 cloves minced garlic and cook for about 30 seconds until fragrant.
Developing the Sauce
Pour in ¼ cup red wine and let it simmer for 2–3 minutes to reduce slightly. Stir in 1 can (28 ounces) crushed tomatoes, 1 tablespoon tomato paste, and 2 teaspoons Worcestershire sauce. Add 1 teaspoon dried basil (or 2 tablespoons fresh basil), 1 teaspoon dried oregano (or 2 tablespoons fresh oregano), ½ teaspoon red pepper flakes (optional), 1 teaspoon sugar, and salt and pepper to taste. Return the cooked beef to the pot and let the sauce simmer gently for 15–20 minutes until thickened and flavorful.
Finishing the Dish
Stir in 2 tablespoons butter to enrich the sauce, then add the cooked pasta and toss until well coated.
Serving
Serve hot with a generous sprinkle of grated Parmesan cheese and optional fresh chopped parsley or basil for garnish.
