Here is my favourite bolognese sauce recipe:
1 tbsp. extra-virgin olive oil
1 onion, chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 lb. ground beef
2 cloves garlic, minced
1/2 cup dry white wine
1 (15-oz.) can crushed tomatoes
3 tbsp. tomato paste
2 cup low sodium beef (or chicken) broth
1 bay leaf
1 cup whole milk
3/4 tsp. kosher salt
Freshly ground black pepper
In a large pot heat oil over medium-high heat. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef and garlic, breaking the meat up. Cook until slightly browned about 8 minutes.
Add white wine, and bring mixture to a simmer. Cook until wine has almost evaporated. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld. Add more stock as needed if the sauce is getting too thick.
Discard bay leaf, then gradually stir in milk. Cover with a lid and simmer stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.