✓ Bring a large pot of salted water to a boil and add rigatoni pasta. Cook for 8 minutes or until al dente; drain and set aside.

✓ Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely chopped onion and carrot, cooking for 5 minutes or until onions become translucent and carrots soften slightly.

✓ Add minced garlic to the skillet, stirring for about 30 seconds; ensure it doesn’t burn.

✓ Stir in finely chopped celery with the remaining tablespoon of olive oil. Cook for another 2-3 minutes, ensuring vegetables are well-cooked and fragrant.

✓ Increase heat to medium-high and add ground beef (or a mix of beef and pork) to the skillet. Brown the meat, breaking it into small pieces as it cooks; this takes about 10 minutes or until fully browned.

✓ Pour in crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Stir well to combine all ingredients.

✓ Reduce heat to low, cover the skillet partially, and let the sauce simmer for 20-30 minutes or until flavors meld together; stir occasionally.

✓ Add whole milk if desired and mix gently but thoroughly. Cook for another 5 minutes, allowing the milk to heat through without curdling.

✓ Taste and adjust seasoning as needed before serving over cooked rigatoni pasta; top with grated Parmesan cheese and chopped parsley.