Pasta Bolognese

Start with the soffritto, the flavor base of any great sauce. Finely dice the onion, carrot, and celery, then sauté them in olive oil until soft so they release all their sweetness.

Add the ground meat to the veggies. Cook over high heat, constantly breaking up any clumps with a spatula until the meat is nicely browned. Stir in the tomato paste and minced garlic, letting them sizzle for a couple of minutes.

Pour in the wine and let the alcohol cook off for 3 to 4 minutes. Next, add the crushed canned tomatoes, season with salt and pepper, and toss in the basil.

Chef's Secret: pour in the milk—it cuts the acidity of the tomatoes and gives the sauce an incredibly silky texture. Turn the heat down to low and let it simmer covered for at least 40 minutes (an hour is even better) to develop a deep, rich flavor.