INGREDIENTS
1/4 cup
extra virgin olive oil
1/2 medium
onion
2 ribs
celery
1 large
carrot
1 lb
ground beef
1 cup
cooking wine
1 cup
milk
16 oz
san marzano tomatoes
1
bay leaf
1
parmesan rind
1 serving
kosher salt
1 lb
pasta such as pappardelle
2 Tablespoons
butter
1 serving
parmigiano-reggiano