Beef Bolognese Fusilli

Make the soffritto: finely slice or chop the celery, carrot, and shallot. Place them in a microwave-safe bowl with the white wine, cover loosely, and microwave for 2 minutes to soften.

Transfer the softened vegetables and wine to a food processor and blend into a smooth puree. If your tomato sauce is frozen, thaw it before continuing.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant, then add the ground beef and cook, breaking it up with a spoon, until browned. Stir in the warm milk and crumbled beef bouillon cube, then simmer until most of the liquid has evaporated.