To make the Bolognese sauce, start by chopping the vegetables into small pieces. The smaller they are, the quicker they'll cook.
Next, heat some olive oil in a large saucepan over medium heat.
Add the chopped onions and cook until they're softened and browned. Then, add the carrots and red pepper, along with a pinch of salt. Stir occasionally and add some water if the vegetables start to burn. Cook for 5 more minutes.
In a separate bowl, season the meat with salt, pepper, Cayenne pepper, dry oregano, and dry thyme. You can adjust the spices to your liking by adding a pinch of ground nutmeg, garlic powder, or dry shallot.
Add the seasoned meat to the saucepan and stir well. Let it cook with the vegetables for a few minutes.
Now, add the tomato sauce (preferably tomato passata for thickness), 1 cup of warm water, a bay leaf, and a teaspoon of sugar. Cook for another 15 minutes.
While the sauce is cooking, cook the mafalda pasta in salty water according to the packaging instructions. Use enough water to prevent the pasta from sticking together.
To serve, put the cooked pasta on a plate and add the warm sauce on top. You can sprinkle some grated Parmesan cheese over the sauce if desired.