Bolognese Sauce

1 lb. ground meat--the best is a combination of pork, beef, and veal
1 onion diced
3 carrots shredded
2 tsp. olive oil
1 c. white wine
1 c. milk
28 oz. crushed tomatoes
salt to taste
This is a very meaty sauce! To start, saute onions in olive oil in a large cast iron pot. When they start to soften, add the shredded carrots, and 5 minutes later, add the meat. Stir every so often, and when it is on it's way to browning, add the white wine and boil sauce without covering. When the wine has mostly boiled off, add the milk--after it is reduced to almost nothing, add the tomatoes, cook another 15 minutes or so (I like the tomatoes to retain a fresher flavor, so i don't cook the sauce long after that, but to each their own). Salt to taste, and a quart of sauce to a pound of pasta works well. This can also be used in the middle layers of lasagna if you want a meat lasagna.