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1
Heat olive oil and butter over medium heat until the butter has melted.
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2
Add the onion and cook until translucen, 2-5 minutes.
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3
Add the celery and carrot, and cook for 2 minutes. The chopped carrot pieces should be a bit larger than the celery and onion pieces.
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4
Add the beef, creaking it up with a fork, adding 1/2 teaspoon of salt and pepper, less pepper if you use cayenne. When the meat is no longer pink, drain off any accumulated fat.
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5
Add the wine, and increase the heat to medium-high, cooking until the wine has evaporated, stirring every few minutes.
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6
Add the milk and turn heat down to medium, stirring every few minutes and allow the meat to simmer until the milk has evaporated.
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7
Add the pureed tomatoes and turn heat to low, stirring every few minutes until the tomato has almost all evaporated. The sauce should not be so dry as to stick to the bottom of the pan but it is not especially soupy either.
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8
Taste sauce and adjust seasonings if necessary
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9
Cook dried pasta in salted water, 8-10 minutes until fully cooked. Drain.
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10
Place pasta in serving bowl or individual bowls and add 2-3 tbsp of butter to a serving bowl, or pat of butter to each individual bowl.
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11
Top hot pasta with two large spoonfuls (or more) of sauce per individual bowl, then a spoonful of grated Parmesan and serve.
