Bolognese!

I've been working on my Bolognese recipe. This is one of my favorite sauces of all time, and if I see it on a menu I have a hard time resisting. The recipe as it stands right now is really darn good, but I'm hoping to work on it until I have greatness. Any thoughts or comments are appreciated.

Ingredients:
2 med. onions, chopped fine
3 ribs of celery, chopped fine
2 medium carrots, chopped fine
1 pound ground beef
1 pound ground pork
6oz can tomato paste
1 cup white wine
1 cup whole milk
1 cup chicken stock
1 tsp dry thyme
Olive Oil
Salt & pepper

Add about 3 tbsp olive oil over medium heat. Add the onions, carrots and celery and cook until soft, about 5 minutes. Raise the heat to medium high. Add the meat and brown. Now add the milk and bring to a rapid simmer. Lower the heat back to medium. Allow the meat to cook until all of the milk appears to have evaporated out. Now add the remaining ingredients and simmer all afternoon. If you don't have all afternoon, let it go all evening and eat it the next day.

You can add a little cream at the end , and I do sometimes. It's really, really good either way, but again just falls short of greatness.

The picture is from leftovers. Normally I cook lasagna noodles and make fresh lasagna that way. Just layer sauce, noodle, sauce, noodle, sauce. Top with shredded parmesan.