Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 4 cloves garlic, minced
• 1 carrot, finely diced
• 1 celery rib, finely diced
• 1 pound lean ground beef 
• 1 ¼ cups beef broth 
• 1 cup whole milk
• 1 (28-ounce) can whole tomatoes with juice
• 4 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Pappardelle or your favorite long pasta, for serving

Instructions:

1. Sauté the Vegetables:
   In a large saucepan, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in garlic, carrot, and celery, and continue cooking for about 5 minutes.
2. Cook the Meat:
   Add the ground beef. Break it apart with a wooden spoon and cook until browned with no pink remaining. Drain any excess fat.
3. Deglaze the Pot:
   Pour in the beef broth and let it simmer uncovered until mostly evaporated (about 10 minutes). Then, add the milk and simmer uncovered until it reduces (about 8 minutes).
4. Simmer the Sauce:
   Stir in the whole tomatoes (breaking them up with a spoon), tomato paste, Italian seasoning, and bay leaf. Cover and simmer for at least 30 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
5. Prepare the Pasta:
   Cook pasta according to package instructions. Before draining, reserve 1 ½ cups of pasta water.
6. Combine:
   Toss the pasta with the Bolognese sauce, adding reserved pasta water as needed to adjust consistency.
7. Serve:
   Enjoy hot, garnished with Parmesan cheese.  

Tips & Storage:

• Best Tomatoes: Use whole tomatoes for a rich texture; San Marzano tomatoes provide the best flavor.
• Pasta Water Trick: Adding a little reserved pasta water helps the sauce coat the pasta better.
• Adjusting Consistency: Simmer longer for a thicker sauce or add pasta water for a thinner consistency.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze in an airtight container or a freezer bag for 2-3 months. Leave room for expansion.
• Reheat: Thaw in the fridge, then warm on the stovetop or microwave, stirring occasionally.

Nutrition (per serving):