Spaghetti Bolognese

This should do for two:

1 lb ground beef (half pork, half beef is best, but that's what I had)
2 big carrots, diced very small (big carrots are sweeter)
3 celery ribs, ditto
1 medium onion, da same
2 cloves garlic, squashed and crushed to a paste
1 cup cherry tomatoes, cut in half
1 squirt/2 Tbsp tomato paste
1 Tbsp brown sugar
1 cup red wine
2 cups milk
2 bayleaves
small bunch thyme
small bunch parsley, about 5 stems
salt and pepper
Real parmesan

In a hot pan, no oil, lightly brown the minced beef and make sure it's evenly fine, not in great lumps. Use a fork to break it up if necessary. Remove from pan. Add a little oil if the meat was not fatty, and then vegetables. Cook till the onion is translucent. Return meat to pan and stir everything together. Add tomatoes and tomato paste and stir again. Add sugar. Pour in wine and cook off until no liquid remains. Add milk, stir to scrape up brown bits in pan, and lower temperature. Add herbs. Season. If the liquid does not cover the meat add a little water. Cook, covered, gently, for about 2 hours. Taste every now and then. You will need more salt at some point. Remove thyme stalks and parsley. Serve in a bowl will spaghetti, and gratings of parmesan.

Have glass of wine. Be happy. How arrogant. Put it this way, if you are not happy, this sauce is a way to keep the devils at bay for a short while. To hold them off longer have a salad of oranges after...peeling and slicing oranges, dressing them with a little brown sugar and slosh of brandy is sure anti-devil muti.