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Put onion, carrot & celery into a processor, and pulse until finely minced.
Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes.
Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go.
Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced.
Stir in tomatoes, tomato paste, beef stock, bay leaf, oregano, pepper flakes and balsamic vinegar – mix well, reduce heat and simmer for about an hour.
Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes.
Season with salt and pepper and serve…or put into a syringe and inject.