Start with a pan on medium heat and add a couple glugs of olive oil, about 2 tbsp.

Dice and add to the pan the onion, celery, and carrots and cook until softened. Add the garlic, crushed or fine dice.

Add the meat and chop well into the vegetable mixture. Cook until no pink remains.

Add the tomatoes, the red wine, oregano, and thyme and simmer until the carrots have fully broken down, checking every 5-10 minutes so it does not burn. It should be a thick sauce.

Remove and add the milk, stirring gently until incorporated. Serve with pasta.