-
Heat butter in a large sauce pot over medium heat. Add carrots, celery and onions and sauté until softened but not browned, about 6 minutes.
-
Add ground meat and salt to taste. Cook, crumbling meat, just until it loses its raw color but has not yet browned, about 3 minutes.
-
Add milk and bring to a simmer. Continue to simmer until milk evaporates and only clear fat remains, 10-15 minutes.
-
Add wine and bring to a simmer. Continue to simmer until wine evaporates, 10-15 minutes. Add tomatoes and their juice and bring to a simmer. Reduce heat to medium low, until almost all the liquid has evaporated, about 1 hour.
-
Add thyme and cook another 10 minutes. Just before serving, add basil. Taste and adjust seasonings.
-
Cook pasta according to the instructions. Drain, leaving a bit of water in the pasta, and toss with the sauce.
-
Top with Parmesan cheese and serve.