Rigatoni Bolognese

Dice the onion, celery, and carrot into small, even pieces. Mince the garlic. Have all ingredients ready before cooking.

Heat olive oil in a large saucepan over medium-high heat. Add the ground meat and cook until browned, breaking it apart as it cooks, about 8–10 minutes. Drain excess fat if needed.

Add the diced onion, celery, and carrot to the meat. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the tomato paste and stir well, coating the meat and vegetables, for about 1 minute.

Pour in the canned tomatoes (with their juice) and beef broth. Stir to combine. Bring to a simmer.

Reduce heat to low and simmer uncovered for 60 minutes, stirring occasionally. The sauce will reduce and thicken slightly.

Stir in the milk. Continue simmering for another 15–20 minutes, stirring occasionally, until the sauce is thick and rich. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

Transfer the cooked pasta to the sauce in the saucepan. Toss to coat, adding pasta water a little at a time if the mixture seems too thick. The sauce should coat each piece of pasta.

Divide the pasta among bowls or plates. Top with grated Parmesan cheese and a grind of black pepper. Serve warm.