2 tablespoons olive oil

2 tablespoons butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

1 pound ground beef

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 cup milk

1 (28-ounce) can canned tomatoes, crushed

1 cup beef broth

1/8 teaspoon ground nutmeg

1 teaspoon dried thyme

12 ounces pasta of choice

Grated Parmesan cheese, for serving

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Heat the olive oil and butter together in a large pot over medium heat.
Add the onion, carrot, and celery and cook gently until softened and fragrant, about 8–10 minutes.
Add the ground beef, season with salt, black pepper, and red pepper flakes if using, and cook until fully browned.
Pour in the milk and simmer gently, stirring occasionally, until mostly absorbed.
Add the canned tomatoes, beef broth, nutmeg, and thyme, stirring to combine.
Reduce the heat to low and simmer uncovered for at least 1 hour, stirring occasionally, until thick and rich.
Cook the pasta in well-salted boiling water until al dente, then drain.
Toss the cooked pasta with the Bolognese sauce until well coated.
Serve hot with grated Parmesan cheese on top.

Simmer uncovered to allow excess liquid to reduce.

The sauce tastes even better the next day.

Add a splash of cream at the end for extra richness.

Wide pasta shapes hold the sauce best.