Step 1

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the celery, carrot, and onion, and season with salt and pepper. Cook until softened, about 10 minutes.

Step 2

Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more. Add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes. Pour the mixture into the base of a slow cooker.

Step 3

Pour the remaining 1 tablespoon of oil into the skillet. Add the beef and season with salt and pepper. Cook, breaking up the meat, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 7 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and parmesan rind, if using. Season with salt. Stir it up, cover, and cook on high for 4 hours (or low for 6 hours).

Step 4

Skim off any fat on top and check the consistency. (If it is too thick, add a bit of water.) Remove the parmesan rind.

Step 5

To serve: Bring a large pot of water to a boil. Season with salt. Cook fettuccine according to the package directions. Reserve 2 cups of pasta water and drain the pasta.

Step 6

Toss the pasta with half of the bolognese sauce and 1 cup of the reserved pasta water (or more if you like). Reserve the remaining sauce for another day. Serve topped with lots of grated parmesan, chopped basil, and chopped parsley.