Bolognese sauce with pasta

Chop the carrots, celery and onion into smaller, uniform pieces that cook well but do not turn to mush.

Mince the garlic or use a garlic press.

Heat about 2 tablespoons olive oil in a large pot over medium-high heat until it shimmers.

Add the onions, celery and carrots and cook over medium-high, stirring occasionally, about 7 minutes, until the vegetables start to soften.

Add the garlic and cook about 1 minute without letting it burn; take the pot off the heat briefly if it is too hot.

Add 1.5 pounds ground beef, break it up and brown about 5 minutes over medium-high heat.

Add 1 cup wine or beef broth, scrape up the brown bits to deglaze, and cook briefly to burn off the alcohol.

Add the canned whole peeled tomatoes, breaking them up by hand or with a wooden spoon, then the tomato paste and one or two bay leaves.

Reduce heat to low, partially cover and simmer 2 hours, stirring occasionally.

Uncover and simmer up to an additional hour, until thickened; remove the bay leaf.

Bring salted water to a boil, salting liberally with at least a tablespoon, and cook the pasta.

Stir 1 cup whole milk into the sauce and simmer on the lowest heat to warm through.

Season with 2 teaspoons salt, 1 teaspoon black pepper and a pinch of chili powder.

Drain the pasta, al dente or slightly under, and stir it gently into the sauce to coat.

Store in an airtight container in the refrigerator up to four days, or freeze the sauce without pasta up to three months.

Garnish with Parmesan and parsley.