Preheat your oven to 425F and gather your ingredients

Arrange the tomatoes and peeled garlic gloves on a parchment lined baking sheet. Sprinkle generously with Olive oil, balsamic vinegar, diced parsley, diced basil, kosher salt and freshly ground pepper. Roast for about 20 minutes.

Get out your favorite dutch oven and heat it over medium heat with 2 tbsp of olive oil. While the oil heats, add in the rosemary, oregano and thyme to release their flavors.

Add in the onions and celery and saute until the edges start to caramelize.

Remove the herbs and set aside. Add in the meat and break it up into small pieces as it browns.

Once the meat is cooked through, deglaze the pot with about a cup of red wine. The alcohol will cook off, but the depth of flavor is unmatched.

Take a peek at the tomatoes, after about 20 minutes. They will be starting to brown, the skins getting crinkly and your house will smell like heaven.

Combine the tomatoes, garlic and all the beautiful juice in a blender or food processor, add in the reserved crispy herbs and 2 tbsp of tomato paste. Pulse until a smooth consistency is reached. Note: A blender will do a better job of breaking up the skins than a food processor.

Pour the sauce into the meat mixture and still well. Simmer uncovered over med/low heat for about 30 minutes to reduce to a nice thick sauce. Stir occasionally to be sure it doesn’t stick to the bottom.

While the sauce is thickening, cook the pasta according the package directions.

Once the pasta is cooked to your liking, move it directly out of the water and add it into the sauce. If its too thick, use a small amount of the pasta water to loosen it.

Toss the pasta in the sauce and ensure its well coated. Now is the time to give it a taste and adjust your seasoning.

Sprinkle with fresh parmesan cheese and some additional basil to serve.

Enjoy!