Add the beef into a preheated large pan and cook for 5-6 minutes over a high heat. Brown the mince, remove from the pan and set to once side.
Add the onions, carrot, celery, garlic, rosemary and pancetta to the pan you browned the mince in and cook for 6-7 minutes before returning the mince to the pan.
Pour in the milk then cook until evaporated then pour in the red wine and reduce by half. Add the passata, puree, stock and oregano and stir to combine. Bring to a simmer then cover and cook over a low heat for 1 ½ - 2 hours.
Season with salt, pepper and sugar to taste
Cook the pasta to the packets instructions, drain then toss through the sauce before serving with a grating of cheese and some fresh basil leaves.