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Place carrot, onion and celery in the bowl of a food processor or a mini chopper. Pulse several times until finely chopped but not completely pureed.
Heat one tablespoon olive oil in a large Dutch oven or a saucepan with a thick bottom.
Add ground pork and finely chopped vegetables and cook on medium heat stirring often for 7-10 minutes or until the pork is no longer pink. Break the meat with a spoon as you go.
Add tomato paste, Worcestershire sauce and crushed or minced garlic. Cook, stirring, for 3-4 minutes longer.
Turn the heat to low, add crushed tomatoes, bay leaf and dried oregano. Stir together, cover partially and simmer on low for 45-60 minutes. Stir the sauce a few times during the simmering process, making sure to scrape the bottom of the pot every time.
Pour in the milk, stir and simmer for another minute, just to heat through.
Taste the sauce and add salt and pepper to taste. If the sauce seems too acidic, add a teaspoon or two of sugar.