Spaghetti Bolognese

Heat olive oil in a heavy pot over medium heat. Cook onion, carrot and celery gently until soft, about 8 minutes, then add garlic for 1 minute.

Add ground beef to soft vegetables, turn the heat up and break it into small pieces. Cook until no pink remains and the liquid has cooked off. Stir in tomato paste, then add red wine and let it bubble until almost gone.

Add crushed tomatoes, whole milk, bay leaf, salt and black pepper to browned beef. Cover partly and simmer on low, stirring now and then and adding a splash of water if it gets dry.

Near the end, boil spaghetti in plenty of water seasoned with salt until al dente. Save a mug of the cooking water, then drain.

Remove the bay leaf. Toss cooked spaghetti with bolognese sauce and a splash of the cooking water until every strand is coated. Serve with parmesan.