Classic Spaghetti Bolognese

Heat olive oil in a large skillet over medium heat. Add pancetta or bacon and cook until crispy. Remove pancetta/bacon and set aside, leaving rendered fat in the pan.

Add ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned. Drain off any excess fat.

Add onion, carrots, and celery to the skillet and cook until softened, about 8-10 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in crushed tomatoes, tomato paste, red wine, beef broth, oregano, basil, and bay leaf. Bring to a simmer.

Return the cooked pancetta/bacon to the skillet.

Reduce heat to low, cover, and simmer for at least 2 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.

After 2 hours, stir in the milk. This helps to tenderize the meat and adds richness to the sauce.

Season with salt and pepper to taste. Remove bay leaf before serving.

While the sauce is simmering, cook spaghetti according to package directions until al dente.

Drain spaghetti and serve immediately with a generous portion of Bolognese sauce. Garnish with grated Parmesan cheese.