Over medium heat, warm olive oil in a large saucepan. Add onion, carrot, celery, and garlic and ½ teaspoon of salt. Sautee for 10-15 minutes until vegetables begin to soften.
Remove vegetables from pan and store in a bowl to be added in later.
Add meat in batches to brown. Break up meat with wooden spoon into small lumps. As meat cooks push aside and add more meat until all meat is added and no longer pink. Drain pan of excess oil, if desired.
Cook meat in the pan for about 8-10 minutes to allow meat to caramelize and for most of the water that comes out of the meat to evaporate. Watch carefully to avoid burning. There should be bits of meat caramelization sticking to the bottom of your pan.
Add in the cup of white wine and use the wooden spoon to scrape all the brown bits off the bottom of your pan. This is called Deglazing. Allow the wine to evaporate lowering the heat if necessary..
Add the vegetables back in along with the pareve milk, diced tomatoes with liquid from can, beef stock, 1-2 teaspoon salt, and pepper.
Bring to a boil then lower to the lowest heat possible to allow for light simmering. Let meat sauce slowly simmer, half- covered, for 4 hours** stirring occasionally. Add more salt and pepper to taste.
Boil spaghetti in a pot of highly salted water as directed on package just before serving. Do I do not save the pasta water for this recipe, drain it out.