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1.
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Heat 1 tablespoon of the olive oil in a large saucepan, or Dutch oven.
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Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened and a little golden, about 8 minutes.
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Scrape the vegetable mixture into a large bowl and set aside.
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2.
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Add the remaining 2 tablespoons of olive oil to the pot and heat.
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Add the beef and cook over high heat until almost cooked through, about 5 minutes.
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Return the vegetable mixture to the pot.
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Add the garlic and cook over high heat for about 1 minute.
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Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes.
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Stir in the tomatoes, and toss in the thyme.
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Season with a generous pinch of salt and pepper and bring to a boil over high heat.
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Cover partially and cook over moderately low heat for 45 minutes to an hour.
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Stir in the milk and basil and cook for another minute.
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3.
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In a large pot of boiling salted water, cook the pasta until al dente.
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You can either toss the pasta in with the sauce, or you can dish some of each into bowls.
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Garnish with extra basil and a generous amount of freshly grated Parmesan cheese.
