PASTA BOLOGNESE

SERVES 6

• 2 tbsp olive oil
• 1 lb ground beef (80/20) or mix with pork
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 rib celery, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 cup whole milk
• 1 tsp dried oregano
• Pinch red pepper flakes
• Salt and pepper, to taste
• 1 lb pasta (tagliatelle, pappardelle, or rigatoni)
• 1/2 cup grated Parmigiano-Reggiano, plus more to serve

BROWN THE MEAT

In a heavy pot over medium-high, warm olive oil. Add beef (and pork if using), season with salt and pepper, and cook until browned and crumbled, 8–10 minutes. Transfer to a plate, leaving fat in the pot.

SOFFRITTO & BASE

Lower to medium. Add onion, carrot, and celery with a pinch of salt; cook until soft and lightly golden, 8–10 minutes. Stir in garlic and tomato paste; cook 2 minutes until brick red.

SIMMER LOW & SLOW

Deglaze with red wine and reduce by half. Return browned meat, add crushed tomatoes, milk, oregano, and red pepper flakes. Bring to a gentle simmer, then cook partially covered over low heat 60–90 minutes, stirring occasionally. Season to taste.

COOK PASTA & FINISH

Cook pasta in salted water until just shy of al dente; reserve 1 cup pasta water. Toss pasta with sauce over medium heat, adding splashes of pasta water and 1/2 cup grated Parm to get a glossy coat. Serve with more Parm.