In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add finely chopped carrots, celery, and onion, sautéing for about 7 minutes until they soften and become fragrant. Stir in minced garlic, cooking for an additional minute until it's aromatic but not browned.

Next, incorporate 1 pound of ground beef into the pot, breaking it apart with a wooden spoon. Cook for about 5 minutes until the beef is nicely browned, stirring occasionally. Once browned, pour in ½ cup of dry white wine.

After the wine has evaporated, add 28 ounces of crushed canned tomatoes and 2 tablespoons of tomato paste to the meat. Toss in 1 bay leaf. Lower the heat to a gentle simmer, partially covering the pot. Let it simmer for 2 hours.

Once the initial simmering period is complete, uncover the pot and allow the sauce to simmer for another hour.

Remove the bay leaf from the sauce and slowly mix in 1 cup of room temperature whole milk. Season with salt and freshly ground black pepper to taste, adjusting as needed.

Bring a large pot of salted water to a rolling boil. Cook your choice of pappardelle or tagliatelle pasta according to the package directions, about 8-10 minutes. Drain the pasta, reserving a bit of the pasta water.

Gently toss the cooked pasta with the creamy Bolognese sauce, adding a splash of reserved pasta water if needed. Serve immediately while hot, garnishing with freshly grated Parmesan cheese.