Beef Bolognese

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, garlic, ½ tsp salt (1 tsp for 4 servings), and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Add tomato paste, garlic powder, and 1 TBSP Italian Seasoning (2 TBSP for 4 servings) to pan with beef; stir to combine. Stir in diced tomato, stock concentrates, ½ cup milk (1 cup for 4), and ½ cup reserved pasta cooking water (1 cup for 4). Reduce heat to low and cook, stirring occasionally, until sauce has thickened and tomato has softened, 8-10 minutes. Taste and season with salt and pepper.

Add drained pasta and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce; toss, adding splashes of reserved pasta cooking water as needed until pasta is thoroughly coated in sauce.