Method:

1. Heat the 3 tablespoons of extra virgin olive oil over a medium/ high heat in a pot that’s large enough to hold all the ingredients. Add the onion, carrot, celery, rosemary, garlic and chili (if using) and sauté while stirring.
2. After about ten minutes the vegetables should be soft, increase the heat to high and add the minced meat, break the meat up using the spoon and cook it for 2-3 minutes or until it has started to brown.
3. Add the wine and allow it to almost completely evaporate before adding the stock, milk and tomatoes. Bring to the boil and immediately reduce to a gentle simmer for 30-40 minutes or until you have a thick and luscious sauce, at this stage you can adjust the seasoning with a good pinch of salt and pepper.
4. To serve ladle hot sauce into a mixing bowl, add hot spaghetti and a splash of best quality extra virgin olive oil. Finish with freshly grated parmesan.

Our friends at Wine Selectors suggest pairing this dish with a Sangiovese.