Step 1

Dice onion, carrots, green bell pepper, zucchini, and mushrooms. Try to keep your dice even so that the vegetables cook evenly.

Step 2

Slice garlic and set aside.

Step 3

Place a pot of water to boil. Salt generously.

Step 4

Place a stock pot or large pan over medium heat and add the oil. Once the oil is just shimmering, add the carrots, onion, green bell pepper, zucchini, mushrooms and a pinch of salt and cook for about 4-8 minutes, until lightly browned and just tender. Stir and monitor heat to ensure nothing gets too dark.

Step 5

Add garlic. Cook for approximately 2 more minutes, stirring occasionally, until garlic has softened. Remove vegetables from the pan.

Step 6

Add ground meat, 1 teaspoon salt, and chili flake and fennel seed if using. Brown for approximately 4-8 minutes, stirring occasionally.

Step 7

Deglaze the pot or pan (pour the liquid in and use a wooden spoon to scrape any brown bits from the bottom) with the red wine.

Step 8

Add Italian seasoning, 1 teaspoon salt, bay leaves, and crushed tomatoes. Add the vegetables back to the pot or pan. Bring the sauce up to a boil and then down to a simmer.

Step 9

Cook for 20 minutes, stirring occasionally. Check for seasoning. If the sauce needs more salt, add more here a pinch at a time.

Step 10

At about the 11 minute mark, add the linguine to the boiling water. Once done, strain.

Step 11

Add linguine either directly to the pot of sauce, stir thoroughly, and then serve, or add linguine to a bowl and ladle the sauce over. Top with parmesan cheese and fresh herbs if desired.