Best Pasta Bolognese Recipe

. Heat olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent and fragrant. Add the garlic, celery, and carrots and cook until softened. Scoop this aside.

Break the ground meat apart with a fork, then add it to the pan. Sprinkle in the salt and pepper, oregano, chili flakes, and nutmeg, searing until the meat browns- this will create umami. Once browned, add the veggies back in.

Add a cup of milk and stir, let the milk bubble all away. Cook off the wine. Add the tomato paste and white wine, and cook until mostly evaporated.

Add the tomatoes, chicken broth, and bay leaf. Bring to a simmer, then lower the heat to medium-low and simmer very gently (tiny bubbles) uncovered, for 2 hours, stirring every 30 minutes, adding more chicken broth if needed to loosen the mixture.

Season. Stir in 1/4 cup pecorino cheese. Taste and adjust salt, pepper, and chili flakes. Ultimately, it should be a thick, rich, flavorful sauce.

Toss with the cooked, drained pasta, reserving a little pasta water to loosen if necessary. Stir in the remaining grated pecorino cheese and top with fresh herbs.