Quick Bolognese Sauce

Heat 5- to 6-quart Dutch oven over high heat until hot. Add ground meat, onion, celery, and carrot, and cook 10 minutes or until meat is no longer pink, breaking up meat with side of spoon. Drain off fat. Stir in tomato paste; cook 2 minutes. Add red wine and cook 1 minute. Stir in tomatoes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; heat to boiling, breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir milk into sauce; cover and simmer 5 minutes. Use half of sauce to toss with 1 pound pasta, cooked, for 6 main-dish servings. If you like, spoon remaining sauce into freezer-weight storage containers and freeze up to 3 months.