Start by finely dicing the onion and mincing the garlic. Then, chop the celery and shred the carrot. This mix forms the aromatic base of our Bolognese.

In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent. The smell will fill your kitchen with promise.

Toss in the celery and carrot, cooking for about 5-7 minutes until softened and aromatic.

Next, turn up the heat to medium-high and add ground beef and pork. Using a wooden spoon, break up the meat as it cooks. Sprinkle with salt and pepper.

The aim is to get that beautiful browning, which caramelizes the natural sugars in the meat, enhancing the overall flavor.

Once the meat is browned, pour in the jar of marinara sauce. Mix it in well, ensuring the meat and vegetables are fully integrated into the sauce. Bring the pot to a gentle simmer.

Reduce heat to low, cover the pot, and let it simmer for at least one hour. The longer, the better. This step is crucial, as it allows the flavors to meld together. If you can, stir occasionally.

After simmering, stir in the heavy cream and dried Italian herb blend. This adds richness to the sauce. Allow it to heat through for about 5 more minutes.

While the sauce is warming up, cook your wide ribbon pasta in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining.

Gently toss the pasta with the Bolognese sauce in the pot. If it's too thick, add a splash of reserved pasta water. Serve piping hot with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese.