Zubereitung

1. 1

   Finely dice the onion, carrots and celery, and mince the garlic. Warm the olive oil in a heavy pot and sweat the vegetables over medium heat until soft and glossy.

2. 2

   Add the ground beef and brown it well, breaking it up so it stays crumbly. Stir in the tomato paste and let it toast briefly to deepen the flavour.

3. 3

   Pour in the red wine and let it reduce. Add the passata and bay leaf, then season with salt and pepper.

4. 4

   Cover and let the ragù simmer gently over low heat, stirring now and then. Finally stir in the milk and let the sauce thicken uncovered.

5. 5

   Cook the spaghetti in plenty of salted water until al dente, then drain and reserve a ladle of the cooking water.

6. 6

   Toss the spaghetti with the ragù and a little pasta water until everything binds together. Scatter grated parmesan over the top and serve.