Spaghetti Bolognese

Step 1

Cut the onion in half lengthwise from root to tip, then place each half flat-side down and dice crosswise into 1/4-inch cubes — pieces roughly the size of a die.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots — you'll have a small pile of tiny fragments.

Step 3

Place the 12-inch skillet over medium-high heat and wait for it to become hot, about 1 minute, then add the ground beef in a single layer.

Step 4

Break the beef into bite-sized pieces using a wooden spoon, pressing and stirring constantly for 5–6 minutes until no pink remains and the meat is golden-brown.

Step 5

Pour off the excess fat by tilting the pan over a bowl or small container, leaving just a thin slick of fat in the bottom.

Step 6

Add the diced onion to the beef and stir constantly over medium heat for 3–4 minutes until the onion pieces become soft and translucent, not crunchy.

Step 7

Add the minced garlic and stir for 30 seconds until the aroma becomes strong and fragrant — you'll smell it immediately.

Step 8

Pour in the 2 tablespoons of tomato paste and stir constantly for 90 seconds until it darkens slightly and coats the beef mixture evenly.

Step 9

Pour in the 28 oz of crushed tomatoes, stir to combine, and bring to a gentle bubble over medium-high heat, about 2–3 minutes.

Step 10

Reduce the heat to low so small bubbles just break the surface every 2–3 seconds — this is a bare simmer, not boiling.

Step 11

Simmer uncovered for 20 minutes, stirring once every 5 minutes, until the sauce thickens and the beef flavors deepen.

Step 12

Pour in the 1/4 cup of milk and stir gently to combine — the sauce will lighten in color and become slightly creamy.

Step 13

Simmer for another 3–4 minutes, stirring once, until the milk is fully blended in and the sauce looks glossy and unified.

Step 14

Taste the sauce and add a pinch of salt and a grind of black pepper, then stir. Adjust seasoning if needed.

Step 15

Fill the large pot with 6 quarts of water and bring it to a rolling boil over high heat, about 8–10 minutes, then add 1 tablespoon of salt.

Step 16

Add the 1 lb of spaghetti to the boiling water and stir immediately to separate the strands, then cook uncovered for 9–11 minutes until tender but still slightly firm when bitten.

Step 17

Place a colander in the sink and pour the spaghetti into it, letting the water drain completely — do not rinse the pasta.

Step 18

Divide the spaghetti among four shallow bowls, placing a nest of pasta in the center of each.

Step 19

Spoon the Bolognese sauce in a generous heap on top of each pasta nest, covering the center fully.

Step 20

Sprinkle 2 tablespoons of grated parmesan cheese over the sauce on each bowl.