Veal mince ragù with tagliatelle recipe

Melt 50g butter in a large saucepan and gently fry 1 carrot, 2 onions and 1 celery stick, all finely chopped. Season 300g British rose veal mince and add to the pan, turning up the heat to brown the meat. Stir through 3 tbsp tomato purée and cook for a couple of minutes. Add 150ml white wine and bubble for 2 minutes, then add 250ml beef stock and 100ml milk. Bubble gently for 1½-2 hours, adding more stock if it becomes dry. Stir through a splash of red wine vinegar, then toss through 400g cooked fresh tagliatelle. Serve with plenty of grated parmesan.