1. Cook the spaghetti according to package directions until al dente. Drain and set aside.

2. In a Dutch oven or large pot, heat olive oil over medium-high heat. Add the ground beef, breaking it apart, and cook until browned—about 5–7 minutes. Remove beef with a slotted spoon and set aside.

3. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.

4. Return the beef to the pot and stir in the crushed tomatoes, tomato paste, chicken broth, and balsamic vinegar.

5. Add oregano, basil, thyme, salt, pepper, and cayenne (if using). Bring to a simmer.

6. Reduce heat to low, cover, and simmer for at least 30 minutes (or up to 1 hour), stirring occasionally.

7. Taste and adjust seasoning. If too thick, add more broth.

8. Serve the Bolognese over spaghetti and garnish with chopped parsley.