This seemingly complex recipe actually comes together very easily, and is loved by kids and adults!

2 tbsp. olive oil
1 large carrot, diced
2 stalks celery, diced
1 medium onion, diced
1 pound ground beef
3 cloves garlic, peeled, sliced thin
1 tsp. dried basil
1 tsp. dried marjoram
1 tbsp. dried parsley
2 tsp. kosher salt
½ tsp. fresh ground black pepper
¼ tsp. red pepper flakes
½ c. red wine
½ c. chicken or beef stock
24 oz. canned diced tomatoes in juice
2 bay leaves
1 c. milk
1 large Parmigiano Reggiano rind (optional)
8 oz. dry spinach penne, or similar fat pasta shape

In a large sauté pan with high sides, heat olive oil over medium high heat. Add carrot, celery and onion, cooking 1 minute. Add ground beef, garlic, basil, marjoram, parsley, salt, pepper, and red pepper flakes; cook until beef is all browned. Raise heat to high, add red wine and stock, and reduce by half. Add tomatoes with juice and bay leaves; bring to a boil, reduce to a simmer, stirring. Add Parmigiano rind if using. Cover pan halfway with lid. Add about ¼ c. milk every 15 minutes for 1 hour, stirring occasionally.

Meanwhile, cook pasta according to package directions in boiling salted water. Drain without rinsing. When sauce is done, remove bay leaves and rind. Divide noodles among 4 shallow bowls, and top with Bolognese sauce. Pass grated parmesan at the table to top.

Serve hot.

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