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4 tbsp olive oil (divided)

1½ cups finely chopped mushrooms (button or cremini work best)

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped

1 lb (450 g) ground beef (80/20 ideal)

1 cup nondairy milk (unsweetened oat or almond preferred)

Pinch of nutmeg

1 bay leaf

¼ cup heaping tomato paste

1–2 cups chicken stock (as needed)

(Optional but good) 1½–2 cups crushed or pureed tomatoes

Salt + black pepper to taste

Pasta of choice (pappardelle is classic)

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Instructions

1. Build the flavor base:

   Heat 3 tbsp olive oil in a heavy pot over medium-low heat.

   Add mushrooms, onion, carrot, and celery.

   Cook slowly 10–15 minutes, stirring occasionally, until soft, lightly golden, and moisture from mushrooms cooks off.

2. Add the beef:

   Add ground beef.

   Break it up with a spoon.

   Season with salt and pepper.

   Cook just until no longer pink — don’t brown hard (keeps it tender).

3. Add milk (tenderizing step):

   Pour in nondairy milk.

   Add nutmeg and bay leaf.

   Simmer gently until almost fully evaporated (about 15–20 minutes).

4. Build the sauce:

   Stir in tomato paste until fully mixed.

   Add 1 cup chicken stock and optional tomatoes.

   Bring to a very gentle simmer.

5. Slow cook

   Lower heat to low.

   Cook uncovered or slightly covered for 1½–2 hours, stirring occasionally.

   If it thickens too much → add more stock a little at a time.

   You want thick, rich, spoonable sauce (like chili consistency).

6. Remove bay leaf at end.

Adjust salt + pepper.

Quick pro tips (matter a lot):

• Chop veggies VERY fine (almost minced)