Directions

1. Make the Bolognese Base

1. Heat olive oil in a large heavy-bottomed pot over medium heat.

2. Add onion, celery, and carrot. Cook until soft and lightly golden, about 8–10 minutes.

3. Stir in garlic and cook 1 minute.

4. Add ground beef. Season with salt and pepper and cook until fully browned, breaking it up as it cooks.

2. Build and Simmer the Sauce

1. Add white wine and simmer until mostly evaporated, about 5 minutes.

2. Stir in tomato paste and cook for 2 minutes.
3. Add crushed tomatoes, milk, bay leaf, and nutmeg (if using). Bring to a low simmer.
4. Partially cover and simmer for 1–1.5 hours, stirring occasionally. Add a splash of water if it gets too thick.
5. Taste and adjust seasoning. Discard bay leaf.

3. Cook the Pasta

1. Cook spaghetti in salted boiling water until al dente. Reserve 1/2 cup pasta water.

2. Drain and toss with the ragu, adding reserved water if needed for texture.

4. Serve

1. Plate the pasta, top with freshly grated Parmigiano Reggiano, a drizzle of olive oil, and fresh herbs.