Rich and comforting,spaghetti bolognese is known, and loved, the world over. This version has therobust flavour of an authentic ragu, with meat and vegetables that are slowlyand lovingly slow cooked to perfection
Heat oil in a very large heavy based pan, or dutch oven, over medium-high heat. Add garlic, onions, celery, and carrots. Sauté until soft, around 5 minutes.
Add the meat, and cook stirring and breaking up with the back of a spoon, until the meat has browned, about 5-10 minutes.
Add wine; boil for 1 minute, stirring often and scraping up any browned bits from the bottom of the pan.
Add tomato purée and beef stock. Stir and bring to a simmer.
Now add the rest of the ingredients; oregano, sugar, pepper, salt and milk. Stir well to combine.
Reduce heat to very low, cover with a lid slightly ajar and gently simmer, stirring occasionally for 1 ½ - 2 hours. Check the seasoning towards the end and add more salt and pepper to taste if required.
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until al dente.
Reserve ½ cup of pasta water, then drain the spaghetti.
Add the soaghetti straight to the bolognese sauce, and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Sprinkle with grated parmesan.
I use a standard Australian 20ml tablespoon.
Meat: Use a mixture of pork and veal or pork and beef - 250g of each.
Make this ragu up to 2 days ahead. Once it has simmered for the 2 hours, allow it to cool in the fridge uncovered. Once completely cooled, cover and reheat in a pot when required.