Here's why this homemade bolognese sauce makes pasta a thousand times better

The secret of a good Bolognese sauce is not the list of ingredients, but the way you work with them. The vegetables - onion, carrot and celery - are chopped very finely. This isn't to make them look pretty, but so that they melt completely during cooking and blend into the sauce without leaving any chunks.

The meat is then added and crumbled well. It should not be cooked too quickly or too hard. The idea is not to grill it, but to let it release its juices and soak up the vegetables.

Next comes the red wine. It loosens the juices and adds depth to the sauce. It doesn't have to be a great wine, but avoid something too strong, which would overpower the sauce.

Once the tomato has been added, the sauce should cook over a long, low heat. About three hours. This may sound like a lot, but in reality, the sauce almost makes itself. Just stir occasionally, and add a little water if it gets too thick.

It's during this slow cooking that the sauce gets really good. The flavors concentrate, the meat melts, and the acidity of the tomato gradually disappears.

At this stage, texture is a matter of taste. Some prefer a fairly thick, almost dry sauce. Others like it softer. Just adjust with a little water and cooking time.

At the end of cooking, a little milk is added. This may come as a surprise, but it's very common in true Italian Bolognese. The milk softens the sauce, rounds out the flavors and removes the tomato's acidic edge.

It's not obligatory, but it's clearly a plus, especially if the sauce has been simmering for a long time.

Of course, this Bolognese sauce works very well with pasta. Contrary to popular belief, it goes best with wide or deep pasta, such as tagliatelle or rigatoni, which hold the sauce well.

It's also perfect for lasagne, gratins or even stuffed vegetables. And as it freezes well, it's typically the kind of recipe that can be prepared in large quantities.

This sauce is even better the next day. A night in the fridge allows the flavors to settle and balance. It keeps easily for three to four days in the fridge, and up to three months in the freezer, in small portions.

It's handy for those evenings when you don't feel like cooking, but still want to eat something good.

Yes, no problem. You can add a little pancetta for a richer version, use a mixture of beef and pork, or replace the rosemary with another herb. But the base remains the same: fine vegetables, meat, long cooking time.

It's best not to overcomplicate it, because it's precisely its simplicity that makes it so strong.