Classic Italian Bolognese Sauce

1. Gather and prepare all ingredients: chop the onion, mince the garlic, dice the carrot and celery, and set the milk, tomato paste, diced tomatoes, and passata aside.

2. Heat a large, heavy‑bottomed pot over medium heat (about 350°F/350°F) and add the ground beef, breaking it up with a wooden spoon.

3. Cook the beef, stirring occasionally, until it is fully browned and most of the released liquid has evaporated, about 8–10 minutes.

4. Add the chopped onion, minced garlic, diced carrot, and diced celery to the pot. Sauté the vegetables with the beef for 5–7 minutes, or until they soften and become fragrant.

5. Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize and deepen in flavor.

6. Pour in the canned diced tomatoes and passata, then add the whole milk. Stir well to combine all liquids.

7. Season the sauce with salt, black pepper, paprika, dried oregano, dried basil, fresh parsley, and herbes de Provence, adjusting each to taste.

8. Reduce the heat to low, cover the pot partially, and let the sauce simmer gently for 60–75 minutes, stirring every 10–15 minutes to prevent sticking.

9. After the initial simmer, uncover the pot and continue to simmer for an additional 15 minutes to thicken the sauce and concentrate flavors.

10. Taste the sauce and adjust seasoning if necessary, adding a pinch more salt or pepper as desired.

11. Remove the pot from heat and let the Bolognese rest for 5 minutes before serving, allowing the flavors to meld.

12. Serve the sauce over cooked pasta, polenta, or use it as a filling for lasagna, garnished with extra fresh parsley if desired.