Weeknight spaghetti Bolognese

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 lb ground beef
• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup whole milk
• 1 lb spaghetti
• 1/2 cup grated Parmesan
• Salt and black pepper

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion, carrot and celery for 8 minutes, until soft.
2. Raise the heat to medium-high, add the beef and cook for 6 to 8 minutes, breaking it up, until browned.
3. Pour in the wine and simmer until it has almost evaporated.
4. Stir in the tomato paste, tomatoes, milk, 1 tsp salt and some pepper.
5. Simmer gently, partly covered, for 25 minutes, stirring now and then, until the sauce is thick and the beef is cooked through (160 °F).
6. Cook the spaghetti in well-salted boiling water until al dente. Save 1/2 cup of the pasta water and drain.
7. Toss the pasta with the sauce, loosening it with pasta water. Serve with the Parmesan.