1. Sauté Vegetables

• Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
• Cook the Aromatics: Add the chopped onion, garlic, carrot, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and fragrant.

2. Brown the Meat

• Cook the Beef: Add the ground beef to the pot and break it up with a spoon. Cook until the meat is browned and cooked through, about 10 minutes. Drain any excess fat, if necessary.
• Season the Meat: Season with salt, pepper, oregano, and basil. Stir to combine.

3. Add Liquids

• Pour in the Milk: Slowly add the milk or cream, stirring until it’s fully absorbed. This step helps tenderize the meat and adds richness to the sauce.
• Add Wine (Optional): Pour in the red wine and allow it to cook off for about 5 minutes. The alcohol will evaporate, leaving behind a deep, robust flavor.
• Stir in Tomatoes: Add the crushed tomatoes and tomato paste, stirring to combine.

4. Simmer the Sauce

• Slow Cook: Reduce the heat to low and let the sauce simmer, uncovered, for about 1.5 hours, stirring occasionally. The sauce should thicken and become rich and flavorful.
• Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, pepper, or herbs if necessary.

5. Cook the Pasta

• Prepare Pasta: While the sauce simmers, bring a large pot of salted water to a boil and cook your pasta according to the package instructions.
• Reserve Pasta Water: Before draining the pasta, save a cup of pasta water to help thicken the sauce, if needed.

6. Toss & Serve

• Combine: Once the pasta is cooked and the sauce is ready, toss the pasta with the Bolognese sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
• Serve: Serve the pasta topped with freshly grated Parmesan and a sprinkle of fresh herbs.