Weeknight Spaghetti Bolognese

Ingredients

• 1 lb spaghetti
• 1 tbsp olive oil
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp tomato paste
• 1/2 cup milk
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt
• 1/2 cup grated Parmesan

Instructions

1. Heat the oil in a large pot over medium. Cook the onion, carrot and celery until soft, 6 to 8 minutes. Add the garlic for 1 minute.
2. Raise the heat, add the beef and cook, breaking it up, until no longer pink. Stir in the tomato paste for 1 minute.
3. Add the milk and simmer until it mostly evaporates, then add the tomatoes and salt. Simmer 25 minutes, stirring now and then.
4. Meanwhile cook the spaghetti in well-salted water until al dente. Reserve 1/2 cup pasta water.
5. Toss the pasta with the sauce, loosening with pasta water as needed, and serve with Parmesan.