Start by bringing a large pot of salted water to a boil. Once boiling, add the tagliatelle or fettuccine pasta. Cook according to the package instructions until it’s al dente (usually around 8-10 minutes). Once done, drain the pasta and set it aside.

While the pasta is cooking, heat the olive oil in a large skillet or saucepan over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté them together for about 5-7 minutes until they become softened and fragrant.

Next, add the minced garlic to the skillet. Cook for another minute until it’s fragrant, ensuring it doesn’t burn. This step builds a lovely flavor base for your sauce!

Now increase the heat to medium-high and add the ground meat. Using a spoon, break it apart and cook until it’s nicely browned and no longer pink. This usually takes about 5-7 minutes.

Pour in the dry white wine and let it simmer for 2-3 minutes until most of the liquid has evaporated. This adds a great depth of flavor to the sauce.

Stir in the canned crushed tomatoes, tomato paste, dried oregano, and dried basil. Lower the heat and let the sauce simmer gently. This is when the magic happens!

After the sauce has simmered for about 10 minutes, pour in the milk or heavy cream. Stir well to combine everything. Let it simmer gently for at least another 20-30 minutes, stirring occasionally. You want the sauce to thicken and develop rich flavors.

Finally, season your sauce with salt and freshly ground black pepper to taste. Remember to taste test so it’s up to your preferred flavor!

Once the sauce is ready, toss the cooked pasta into the sauce, making sure every strand is well-coated. If you prefer, you can also serve the sauce generously spooned over the pasta instead.

To finish, garnish your delicious dish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately with some crusty bread and a glass of red wine for a true Italian experience!