• In a large Dutch oven or stock pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened and beginning to caramelize, about 10 minutes.
• Add the butter and garlic and sauté until fragrant. 
• Lightly season with salt and pepper. We’re putting parmesan in later so go light on the salt now.
• Remove the veggies to a bowl and keep warm.
• In the same pot, adjust heat to medium-high.
• Working in 3 to4 batches so you don’t over crowd the pot, brown the beef, breaking it intosmall pieces and seasoning lightly with salt and pepper.
• Remove each batch of cooked beef with a slotted spoon to a bowl and drain as much rendered fat as possible. You want the beef to caramelize and hopefully leave some browned bits (fond) in the pan.
• After the last batch of beef, return the veggies and cooked beef to the pot.
• Add the Italian seasoning and tomato paste and stir to coat every morsel with tomato-y goodness. Let this cook, stirring occasionally for at least 5 minutes so the tomato paste can caramelize. This adds tremendous depth of flavor.
• Now, add the wine to deglaze the pot, scraping all the lovely, browned bits off the bottom of the pan.
• When most of the wine has evaporated, about 3 minutes, add the tomatoes, milk, and bay leaves. Stir and bring to a boil.
• Reduce heat to a bare simmer, cover and cook, stirring occasionally for at least 2 hours, preferably 4 hours. Longer is better!

To serve:

• Remove bay leaves and add the parmesan cheese, stirring to combine.
• Meanwhile, cook pasta according to package directions. This is best served with a wide pasta, like tagliatelle, or pappardelle but no one will complain if you use whatever you have on hand.
• Top with more parmesan and chopped parsley.
• Accompany with a glass of the wine you used, if you didn’t drink it all while waiting for the sauce to cook.

  (Note to self, two bottles of wine, next time).