Start by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta, tagliatelle or fettuccine, and cook for 8 to 10 minutes, stirring occasionally, until al dente. Drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add finely chopped onion, diced carrot, and diced celery, and sauté for about 5 to 7 minutes until softened and fragrant.

Stir in minced garlic and cook for an additional minute until fragrant.

Raise the heat to medium-high and add the ground meat. Cook for about 5 to 7 minutes until browned.

Pour in a splash of dry white wine and let it simmer for 2 to 3 minutes to evaporate most of the liquid.

Add the canned crushed tomatoes and tomato paste, stir in dried oregano and basil, and let simmer for at least 30 minutes.

Mix in whole milk or heavy cream, stirring until combined. Continue to simmer for another 5 to 10 minutes.

Taste the sauce and season with salt and pepper. Combine the cooked pasta gently with the sauce.

Garnish with freshly chopped parsley and grated Parmesan cheese. Serve immediately.