Hearty Traditional Spaghetti Bolognese

1.Prepare the Soffritto: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (the soffritto). Sauté gently for 8-10 minutes until the vegetables are soft and translucent, but not browned.

2.Add the Garlic and Meat: Stir in the minced garlic and tomato paste and cook for 1 minute until fragrant. Add the ground beef and cook, breaking it up with a spoon, until it is fully browned. Drain off any excess fat.

3.Deglaze: Pour in the red wine and bring to a simmer. Cook for 5 minutes, scraping up any browned bits from the bottom of the pot, until the wine has reduced by half.

4.Simmer the Sauce: Add the crushed tomatoes, beef stock, bay leaf, and dried oregano. Season generously with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover partially, and cook for at least 1.5 to 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.

5.Finish the Sauce: About 15 minutes before serving, stir in the whole milk (if using). This step tenderizes the meat and adds a creamy richness. Taste and adjust the seasoning as needed.

6.Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Reserve about 1 cup of the pasta cooking water before draining.

7.Combine and Serve: Drain the spaghetti well. Add a few ladles of the Bolognese sauce directly to the pasta and toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water. Serve immediately in bowls, topped with extra Bolognese sauce, a generous grating of fresh Parmesan cheese, and a sprinkle of fresh basil or parsley.