Heat oil in a wide pan over medium heat. Add onion, carrot, and celery. Sauté until softened and lightly caramelized, about 8–10 minutes. Yes, patience is part of the flavor profile.

Add garlic and cook 1 more minute until fragrant. Don’t burn it—garlic has feelings, too.

Increase heat to medium-high. Add the ground beef. Break it up with a spoon and cook until browned all over, about 6–8 minutes. Drain excess fat if needed.

Pour in milk. Simmer gently until mostly absorbed, about 5 minutes. This tenderizes the meat and keeps things rich.

Stir in tomato sauce, broth, bay leaf, oregano, and a pinch of nutmeg. Bring to a simmer, then reduce heat to low.

Let it simmer gently, partially covered, for 45–60 minutes. Stir occasionally. The sauce should thicken and cling to the back of a spoon.

Season with salt and pepper to taste. Remove bay leaf. If you’ve got fresh parsley or basil, chop and fold through just before serving.

Cook pasta according to package instructions. Toss with a little sauce to coat, then plate with more sauce on top. Optional: finish with a grating of parmesan.