Penne Bolognese

¼ cup olive oil 
1 large onion, chopped 
2 stalks celery, chopped 
2 carrots, chopped 
2 lbs lean ground beef 
1 tablespoon dried oregano 
1 tablespoon dried marjoram 
1 tablespoon dried basil 
1 cup dry red wine 
1 cup beef broth 
6 oz tomato paste 
1 cup milk 
5 cloves garlic 
Salt and pepper to taste 
1 pound box dried penne pasta 
Freshly grated Parmesan cheese 

Heat olive oil in a Dutch oven over medium heat. Process the onion, celery and carrots through food processor to chop fine. Saute processed vegetables in oil until tender, about 6-8 minutes. Push the sautéed vegetables to the edges of the pan and add the ground beef in the center. Stirring occasionally, brown the meat until no pink remains. 

Add the oregano, marjoram and basil and continue cooking for a minute or two, until herbs are fragrant. Add the wine, broth, tomato paste, milk, and garlic. Stir to combine and bring to a gentle boil. Season with salt and pepper to taste. Turn heat down to low and simmer, uncovered, for 1 hour, stirring occasionally. 

Cook and drain pasta according to package directions, reserving 1 cup of the pasta water. Add half of the Bolognese to the drained pasta and stir to coat. Use reserved pasta water only to thin sauce if it's too pasty, otherwise discard. 

Serve in large pasta bowl or individual bowl and top with additional Bolognese sauce. Garnish with freshly grated Parmesan cheese.