Traditional Bolognese Sauce

In a large, deep pot, heat the olive oil over medium high heat. Add the celery and onion and cook, stirring occasionally, until the onion is translucent and the celery is tender.
2 tablespoons olive oil, 1 rib celery, 1 small onion
Add the ground beef and cook until no pink color remains. Drain any excess fat from the beef. Return the drained beef and vegetables to the pan.
1 pound 80/20 ground chuck
Add the white wine, passata or canned tomatoes, basil, tomato paste, red pepper flakes, and salt.
¾ cup dry white wine, 28 ounces canned plum (Roma) tomatoes, 5-6 large basil leaves, 1 tablespoon tomato paste, ⅛ teaspoon red pepper flakes, 1 teaspoon salt
Bring to a boil and reduce the heat to a gentle low simmer. Partially cover and cook for one hour.
Stir in the half and half and continue cooking, partially covered, for an additional two hours. Stir occasionally and add a small amount of water if the sauce seems to be too thick.
½ cup half and half
When ready to serve, cook the pasta in salted water according to the package directions. Add the drained pasta to the sauce and stir until thoroughly mixed and coated.
1 pound spaghetti
Serve with shaved Parmesan cheese.
shaved Parmesan cheese