Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and reserve a little pasta water.

In a large skillet, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5-7 minutes until softened and fragrant.

Add minced garlic to the skillet and cook for 1 minute. Make sure not to brown it.

Increase heat to medium-high, add ground meat and cook, breaking it apart until browned, about 5-7 minutes.

Pour in dry white wine and simmer for 2-3 minutes, deglazing the skillet.

Stir in canned crushed tomatoes, tomato paste, oregano, and basil. Reduce heat to low and let it simmer for 10 minutes.

Add milk or heavy cream and simmer for 20-30 minutes, stirring occasionally until thickened.

Season with salt and pepper to taste.

Toss cooked pasta in the sauce or serve sauce over pasta. Add reserved pasta water if too thick.

Serve and garnish with chopped parsley and Parmesan cheese.