Instructions

1. Heat a medium dutch oven over medium high heat. Add the olive oil and the ground meat. Cook, breaking apart the meat in to very small pieces with a wooden spoon until the meat is lightly browned, about 5 minutes. Add the red onion, carrot and garlic to the pan and stir to combine. Cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the parmesan rind and basil. Season with the salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
2. Meanwhile bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Reserve 1 cup of pasta water. Drain the pasta well and rinse under cool water. Add the pasta to the sauce. If using, add the parmesan cheese directly to the bare pasta. Toss the pasta well with the sauce to coat, thinning as needed with the pasta water. Serve drizzled with more olive oil and sprinkled with parmesan if desired.