Directions

1. For the sauce, in a large saucepan or Dutch oven heat oil over medium heat. Add celery, carrot, onion and garlic; cook and stir 10 minutes or until vegetables are very soft. Add beef; cook and stir 5 minutes or until beef is no longer pink.
2. Add tomatoes, oregano and basil; mix well. Bring to boiling; reduce heat to low. Simmer 20 minutes or until sauce is slightly thickened.
3. Meanwhile, cook pasta al dente according to package directions; drain. Set aside and keep warm.
4. Stir milk into sauce; cook just until heated through. Season with freshly ground pepper to taste. Spoon sauce on pasta, and serve.