Spaghetti Bolognese

Yes. The sauce actually tastes better the next day as flavors meld. Make it up to 4 days ahead and refrigerate in an airtight container, or freeze for up to 3 months. Thaw overnight in the refrigerator and gently reheat over low heat on the stovetop (or microwave in 2-minute intervals, stirring between) before tossing with freshly cooked pasta.

Cooking the sauce too fast or too hot causes it to reduce too quickly and develop a burnt taste; use low heat and let it bubble gently. The other mistake is skipping the milk, which makes the sauce taste thin and one-dimensional.

Yes. Brown the beef and sauté the soffritto on the stovetop first (do not skip this), then transfer everything to a slow cooker with tomato paste, wine, milk, tomatoes, and seasonings. Cook on low for 6–8 hours, stirring occasionally. The flavor will be slightly less concentrated than stovetop simmering.

Yes. Use white wine, beef broth, or omit it entirely, but add an extra 1/2 cup of broth to compensate for the liquid. The sauce will taste slightly less complex without wine, but it will still be delicious.

Refrigerate sauce and pasta separately in airtight containers for up to 3 days. Reheat the sauce gently on the stovetop over low heat or in the microwave (stirring every minute) until warm, then toss with freshly cooked or reheated pasta. Do not reheat pasta in the sauce or it will absorb too much liquid and become mushy.

Serve with crusty Italian bread to soak up sauce, a simple green salad with vinaigrette, and a full-bodied red wine like Barbera or Chianti. Grated Parmigiano-Reggiano at the table is essential; do not add it to the sauce itself.