Indispensable Meat Sauce for Pasta

Heat a large Dutch oven over medium heat. Add ground beef and cook, breaking up meat with a wooden spoon until browned, 3 to 5 minutes. Transfer to a colander to drain fat. Set aside.

Add oil to the Dutch oven and heat over low heat. Add prosciutto, onion, carrots, celery, and bell pepper and saute until softened, 15 to 20 minutes. Add mushrooms and garlic and saute for 10 minutes more. Add wine, increase heat to medium-high and cook until the wine has evaporated. Stir in tomatoes, thyme, oregano, salt, pepper, crushed red pepper and the reserved beef. Simmer, uncovered, stirring often, for an hour. Add water and bulgur. Simmer until the bulgur is tender, about 15 minutes. Taste and adjust seasonings.