Classic Spaghetti Bolognese

1.Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.

2.Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.

3.Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 6-8 minutes). Drain excess fat if necessary.

4.Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

5.Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

6.Add the crushed tomatoes, oregano, basil, bay leaf, sugar, salt, and pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low.

7.Cover partially and let the sauce simmer for 35-40 minutes, stirring occasionally. If the sauce thickens too much, add a splash of water.

8.Stir in the milk and simmer for an additional 10 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf.

9.While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.

10.Toss the drained spaghetti with a ladle of Bolognese sauce to coat the noodles. Divide among serving plates and top with more sauce.

11.Garnish with freshly grated Parmesan cheese and chopped parsley. Serve immediately.