Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add finely chopped carrots, celery, and onions, cooking until softened, about 7 minutes. Stir occasionally. Add minced garlic and cook for an additional minute until fragrant.

Add 1 pound of ground beef to the pot, breaking it apart. Cook until browned, about 5 minutes, stirring frequently. Pour in 1/2 cup of dry white wine, scraping the bottom to deglaze. Allow to reduce slightly, about 2 minutes.

Introduce one can of crushed whole tomatoes and a couple of tablespoons of tomato paste. Add a bay leaf for depth. Stir, reduce heat to low, and simmer partially covered for 2 hours, stirring occasionally.

Uncover the pot and continue to cook for another hour to thicken the sauce, stirring occasionally until desired consistency.

Remove the bay leaf, stir in 1 cup of room temperature whole milk, and season with salt and black pepper to taste.

Prepare pasta in a pot of salted boiling water according to package instructions, typically cooking for around 15 minutes until al dente.

Drain the pasta and add to the pot with the Bolognese sauce. Toss gently to coat the pasta evenly. Serve hot, topped with freshly grated Parmesan cheese.