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Heat the oil in a dutch oven over medium heat. Add the onion, carrots, and celery to the pot and cook, stirring occasionally, about 4 minutes.
Add the chicken to the pot and cook, breaking up the chicken as it cooks, about 4 minutes.
Pour in the white wine and cook, stirring occasionally, until wine has evaporated, about 6 minutes.
Add the tomato paste, crushed red pepper, 1 tsp salt, and ¼ tsp pepper and cook while stirring, about 1 minute. Pour in the chicken stock and milk and bring to a boil.
Reduce the heat to low. Cover the pot and simmer over low heat, stirring occasionally, for 1 hour.
Take the lid off the pot and increase heat to medium. Continue to cook uncovered over medium heat while you cook the pasta or until the sauce thickens. Bring a pot of water to a boil, cook and drain the pasta.
Season the Bolognese with salt & pepper to taste. Serve the Bolognese over pasta and topped with freshly grated Parmesan cheese.