Recipe @Natashaskitchen

2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta
1 1/2 cups chopped onion (from 1 medium onion)
1 celery stalk, finely chopped)
1 medium carrot, peeled and shredded
3 garlic cloves, minced
1 lb ground beef (20% fat), or use a mixture of beef and pork
1/2 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1 cup dry white wine (or red wine)
28 oz canned crushed tomatoes
1 1/2 cups hot water, plus more as needed
2 Tbsp double-concentrated tomato paste (or 4 Tbsp regular tomato paste)
1/4 cup parsley, finely chopped (or fresh basil), plus more to serve
1/2 cup whole milk

1 1/2 lbs papperdelle or tagliatelle pasta
Parmesan cheese, to serve