Start by making the mirepoix by adding chopped carrots, onion and celery to a food processor and pulse until very finely chopped.

Heat a large dutch oven or pot over medium-high heat and drizzle with olive oil. Add the chopped vegetables and cook for 3-5 minutes until the vegetables release some water and soften.

Add in the chopped garlic and continue cooking for 1 more minute until the garlic softens and just turns a light golden brown.

Add in the ground meets and use a spatula to break up the meat and cook for about 5-7 minutes until mostly cooked through, It's OK if there are some under-cooked parts. Stir in dried oregano and red pepper.

Make a well in the center of the pot, moving the meat to the sides and pour in the milk. Cook until milk reduces, about 3-5 minutes making sure it doesn't burn. You may need stir in some of the meat so milk doesn't burn.

Next, pour in wine and allow to reduce for 2-3 minutes and add in tomato paste. Stir everything to combine and add crushed tomatoes, Parmesan rind and a good sprinkle of salt and pepper.