Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 1 ½ lb lean ground beef
• 1 ¼ cups 
• 1 cup whole milk
• 1 can (28 oz) whole tomatoes, with juices
• 4 tbsp tomato paste
• 1 tsp Italian seasoning
• 1 bay leaf
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Pappardelle or any long pasta, for serving
• Grated Parmesan cheese, for topping

Instructions:

1. Heat olive oil in a large pot over medium heat.
   • Add diced onion and cook for 3-4 minutes, until softened.
2. Add minced garlic, carrot, and celery to the pot.
   • Cook for an additional 5 minutes, until the vegetables soften.
3. Add ground beef.
   • Break apart with a wooden spoon and cook until browned and no pink remains.
   • Drain any excess fat.
4. Pour in the beef broth and simmer uncovered for about 10 minutes, until it reduces.
   • Add the milk and simmer for another 8 minutes.
5. Stir in whole tomatoes (with juice), tomato paste, Italian seasoning, and bay leaf.
   • Break up the tomatoes with a spoon.
   • Cover the pot and simmer for 30 minutes, until the sauce thickens.
   • Season with salt and pepper to taste.
6. While the sauce simmers, cook the pasta according to the package instructions.
   • Reserve 1 ½ cups of pasta cooking water and drain the pasta well.
7. Toss the cooked pasta with the Bolognese sauce, adding the reserved pasta water if needed to reach the desired sauce consistency.
8. Serve hot, topped with freshly grated Parmesan cheese.

Nutrition