1. Start with a mirepoix! That's one chopped onion, two celery, and two carrots mixed in the pot.
2. Simmer the vegetables under low heat with a neutral oil (like canola), or olive oil (not neutral) for 30 minutes or so until they are tender and translucent. This is called sweating!
3. Increase the heat, and add some meat. Ground beef works best, but you can use turkey or chicken. 5. 4. For extra flavor, fry up some diced Italian pancetta (Pork belly) and add it. (If you don't have pancetta, bacon works too!)
5. Make sure to stir until the meat is fully cooked.
6. Add some chopped garlic. A few cloves will do it. It will burn at high heat in roughly 2 minutes, so be sure to go to the next step before then!
7. Use red cooking wine to cool the mixture down, and then decrease the heat to low.
8. Add a generous amount of tomato paste! Two cans is ideal, but one will work. Also add chopped garlic. If you have more time, you can sautee the garlic beforehand in a different pan.
9. Keep stirring, add some milk if it's too thick for your tastes. Season with salt, pepper, and oregano.
10. Make some pasta! Make sure to save some of the starchy pasta water to mix into your sauce.
11. Add the pasta to the sauce and you are done! Eating it with parmasan cheese is the best!