
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.



Add the soffritto puree to the skillet and cook for 2 to 3 minutes. Pour in all of the tomato sauce, bring to a gentle simmer, and cook until the sauce thickens. For a smoother texture, carefully blend the sauce briefly, then return it to the skillet and simmer again.



Meanwhile, cook the fusilli in salted boiling water until just al dente, then drain. Add the pasta to the Bolognese sauce and toss well to coat. Season with Aleppo pepper, flaked sea salt, and the remaining 1 tablespoon olive oil.



Serve hot topped with shaved Parmesan and chopped fresh basil.


