Bolognese Sauce

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 onion (chopped)
• 1 carrot (peeled and finely chopped)
• 1 stalk celery (finely chopped)
• 1 pound ground beef
• 2 cloves garlic (minced)
• ½ cup dry white wine
• 1 (15 ounce) can crushed tomatoes
• 3 tablespoons tomato paste
• 2 cups beef or chicken broth
• 1 bay leaf
• 1 cup whole milk
• ¾ teaspoon kosher salt
• Freshly ground black pepper

Directions

In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes.

Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.

Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.

Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.

Discard bay leaf, then gradually stir in milk.

Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes.

Season with salt and pepper.