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1. Heat the olive oil in a large heavy pot over medium heat. Add the onion, carrot and celery with a pinch of the salt and cook, stirring, for 8 minutes until soft and golden. Add the garlic and cook 1 minute.
2 tbsp Olive oil,
1 piece Yellow onion, finely diced,
1 piece Carrot, finely diced,
1 piece Celery stalk, finely diced,
3 clove Garlic, minced,
2 tsp Salt
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2. Raise the heat to medium-high, add the ground beef, and break it up. Cook for 8 to 10 minutes until well browned, with no pink remaining. Stir in the tomato paste and cook 2 minutes until darkened.
500 g Ground beef,
2 tbsp Tomato paste
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3. Pour in the red wine and scrape up the browned bits. Simmer until almost evaporated, about 4 minutes. Add the milk and simmer until absorbed, about 5 minutes.
0.5 cup Dry red wine,
0.5 cup Whole milk
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4. Stir in the crushed tomatoes, oregano, bay leaf, remaining salt and black pepper. Bring to a bubble, then reduce to the lowest heat, partially cover, and simmer for 2 hours, stirring occasionally, until thick, rich and meaty. Add a splash of water if it gets too dry. Discard the bay leaf.
1 can Canned crushed tomatoes,
1 tsp Dried oregano,
1 piece Bay leaf,
2 tsp Salt,
0.5 tsp Black pepper
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5. Bring a large pot of water to a boil and add the salt for pasta water. Cook the spaghetti 1 to 2 minutes short of the package time until al dente. Reserve 1 cup of pasta water, then drain without rinsing.
400 g Dried spaghetti,
1 tbsp Salt for pasta water
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6. Add the spaghetti to the sauce with a splash of pasta water. Toss over medium heat for 1 to 2 minutes until the sauce coats the strands. Serve topped with Parmigiano-Reggiano and torn basil.
400 g Dried spaghetti,
0.5 cup Parmigiano-Reggiano, grated,
8 piece Fresh basil leaves (garnish)
