Spaghetti Bolognese

Finely dice the onion, carrots, and celery stalks. This is called soffritto, the base of Italian cuisine. Peel and crush the garlic.

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 8-10 minutes until softened and translucent. Add the crushed garlic and cook for another 1 minute until fragrant.

Add the ground meat to the vegetables and brown it over high heat, stirring constantly, until nicely browned and crumbled. Season with salt and pepper to taste.

Pour in the red wine (if using) and scrape up any flavorful browned bits from the bottom of the pot. Let the wine evaporate, which takes about 5 minutes. Add the tomato paste, crushed tomatoes, beef broth, milk, bay leaf, oregano, and basil. Stir thoroughly to combine.

Bring the ragu to a boil, then reduce the heat to the lowest setting, cover the pot, and let it simmer slowly for at least 2-3 hours. Stir occasionally, and if necessary, add a little water or broth if it becomes too thick. The longer it simmers, the more flavorful it will be. Remove the bay leaf before serving.

When the ragu is ready, bring a large pot of salted water to a boil and cook the spaghetti al dente according to package instructions. Drain the pasta and serve immediately with the rich Bolognese ragu. Sprinkle with freshly grated Parmesan cheese and enjoy!