Beef Ragu

Yes. Ragu actually improves when made 1–2 days ahead and refrigerated; the flavors deepen. It freezes beautifully for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of water if it has thickened too much.

Use an equal amount of beef broth or omit it entirely and add the broth directly with the tomatoes. The ragu will be slightly less complex, but still excellent.

The milk was either skipped or added too late, or the sauce didn't simmer long enough. Always add milk in the final 15 minutes and simmer the full 1 hour 15 minutes initially. If this happens, stir in 2–3 tablespoons of milk and simmer another 5 minutes.

Yes. Brown the meat and vegetables on the stovetop as directed through the tomato paste step, then transfer to a slow cooker with the wine, tomatoes, bay leaves, and spices. Cook on low for 4–6 hours, then add milk and cook 30 minutes more on low.

Fresh tagliatelle, pappardelle, or even dried rigatoni are all authentic choices. Finish the plated pasta with grated Parmigiano-Reggiano and a small basil leaf.

Gently warm it in a pot over low heat on the stovetop, adding a splash of water or broth if it has thickened. It will keep in an airtight container in the refrigerator for 4 days.