In a dutch oven or pot, add the olive oil and heat over medium high heat. Add the Bolognese Veggies and cook for about 6-8 minutes, until softened. Add the garlic cloves and cook for 1 minute, stirring frequently. Once fragrant, add the ground beef. Cook until no longer pink. Add the salt and pepper, red pepper flakes, diced tomatoes, and beef broth. Bring to a boil, cover, and reduce the heat to an active simmer. Simmer for about 30 minutes, stirring occasionally. When two minutes are left, add the heavy cream and stir in.
While cooking, once about 10 minutes have elapsed, start the pasta water in a large pot. Cook the pasta according to the instructions. Drain it and add it back to the pot.
Remove about 1/3 of the bolognese and add it into the pot of pasta. Stir well. Reserve 2/3 of the bolognese for Bolognese Stuffed Spaghetti Squash and Caramelized Bolognese Veggie Bowls.
On each plate, add the bolognese pasta and top with basil and parmesan cheese.

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