Bolognese at Home

Add the ground beef (454 g) to the pot. Break up the meat with a wooden spoon as it cooks until browned all over, about 8-10 minutes.

Turn the heat down to medium and add the onion (1 large), carrots (2), celery (2 stalks), and garlic (4 cloves). Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.

Pour in the red wine (237 mL) and let it simmer until it's mostly evaporated—the pan should look almost dry, about 5 minutes.

Stir in the tomato paste (2 Tbsp) and cook for 2 minutes, stirring frequently, until it darkens in color.

Add the crushed tomatoes (1 28-oz can), milk (237 mL), bay leaves (2), thyme (2 sprigs), and nutmeg (¼ tsp). Season with salt and pepper.

Bring the sauce to a simmer, then turn the heat down to low. Let it cook uncovered, stirring occasionally, for about 3 hours. The sauce is ready when it's thick and the flavors have come together beautifully.

Remove and discard the bay leaves and thyme sprigs. Stir in the heavy cream (118 mL) and cook for an additional 5 minutes. Taste the sauce and add more salt or pepper if needed.

Serve over fresh pasta (tagliatelle or pappardelle work best) with freshly grated Parmigiano-Reggiano on top.