Bolognese sauce



  1. In a large dutch oven over medium-high heat, heat oil.
  2. Add onion, carrot, and celery, and cook until soft, about 7 minutes.
  3. Stir in beef and garlic, breaking up meat with back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes.
  4. Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced.
  5. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.
  6. Discard bay leaf, then gradually stir in milk.
  7. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.