Blanch the pasta in boiling salted water until al dente and then toss in a drizzle of oil. Do not refresh the pasta.
Peel and finely dice the onion and garlic. Sweat in a deep pot with olive oil until translucent. Add the mince and cook over a medium to high heat and use a silicon spoon to break up the meat into small pieces (a whisk also works well). Continue cooking for around 10 minutes, until there is no more liquid in the pan. You may need to reduce the heat slightly.
Add the tomato puree to the mince and cook for 1 minute. Then add the chopped tomatoes and cook for a few minutes. Gradually add the milk until the sauce reaches the required consistancy.
Cook the sauce for 1 hour on a very low heat or until the meat is tender enough to eat.
Mix the pasta and sauce together and serve.
«In this recipe we use milk instead or water or stock as it helps to tenderise the meat and creates a much lighter sauce. It is best to use rigatone as it holds the sauce much better than spaghetti or linguine. A good alternative is penne. »