1/4 cup freshly grated Parmesan cheese plus extra for serving
DIRECTIONS
Heat the oil in a dutch oven or large pot over medium-high heat.
Add the onion, carrot, and celery to the pot and cook, stirring often, until vegetables soften a bit, about 5 minutes.
Add the ground beef, garlic, oregano, basil, 1 tsp salt, and 1/2 tsp black pepper to the pot and cook, while breaking up the beef, until beef is browned, about 5 minutes.
Add the chopped tomatoes to the pot and cook, while breaking up the tomatoes, until the tomatoes soften and begin to break down, about 3 minutes.
Reduce the heat to low then pour in 1/2 cup of water and simmer over low heat, stirring occasionally, for about 5 minutes.
Stir in the milk then continue simmering over low heat, stirring occasionally, for about 90 minutes or until sauce is thickened.
Prepare the fettuccine pasta according to package directions then drain the pasta reserving about 1/4 cup of the pasta water.
Stir the cooked pasta and the 1/4 cup Parmesan cheese into the sauce until well combined.
Stir in the reserved pasta water a little bit at a time until you reach a desired consistency.
Season with additional salt & pepper to taste then serve with extra freshly grated Parmesan cheese on the side.
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