Fettuccine al Ragu Bolognese Fettuccine with Meat Sauce

Bring a large pot of salted water to a boil over high heat.

Finely dice the onion, carrot, and celery. Mince the garlic.

Heat olive oil in a large skillet or Dutch oven over medium heat for 1 minute. Add the onion, carrot, and celery and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden.

Add the ground beef and garlic, breaking up the meat with a wooden spoon. Cook for 6–8 minutes until the beef is browned and no longer pink; you should hear a sizzle and see the juices evaporate.

Stir in the crushed tomatoes, tomato paste, salt, and pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.

Meanwhile, cook the fettuccine in the boiling water according to package directions (about 10 minutes) until al dente. Reserve ½ cup of pasta water, then drain.

Stir the milk into the ragu and simmer for 2 minutes until slightly creamy. Toss the drained fettuccine with the sauce, adding pasta water a tablespoon at a time if needed to loosen.

Serve immediately with grated parmesan on top.