Lean Beef Bolognese

Ragù

• 1 tbsp olive oil1 tbsp olive oil
• 2 lb 93% lean ground beef905 g 93% lean ground beef
• 1½ tsp kosher salt, divided, plus more for the pasta water1½ tsp kosher salt, divided, plus more for the pasta water
• ½ tsp black pepper½ tsp black pepper
• 1 large yellow onion, finely chopped1 large yellow onion, finely chopped
• 2 medium carrots, finely chopped2 medium carrots, finely chopped
• 2 stalks celery, finely chopped2 stalks celery, finely chopped
• 4 cloves garlic, minced4 cloves garlic, minced
• 3 tbsp tomato paste48 g tomato paste
• 1 cup 2% milk235 ml 2% milk
• ½ cup dry red wine120 ml dry red wine
• 1 can crushed tomatoes, 28 oz1 can crushed tomatoes, 28 oz
• ½ cup low-sodium beef broth120 ml low-sodium beef broth
• 2 leaf bay leaves2 leaf bay leaves
• ⅛ tsp ground nutmeg⅛ tsp ground nutmeg

To serve

• 12 oz fettuccine or tagliatelle340 g fettuccine or tagliatelle
• 1½ oz Parmesan, finely grated, about ¾ cup43 g Parmesan, finely grated, about ¾ cup
• 2 tbsp fresh basil, torn2 tbsp fresh basil, torn