If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Put onion, carrot & celery into a processor, and pulse until finely minced
Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes
Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go
Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced
Stir in tomatoes, tomato paste, beef stock , bay leaf, oregano, pepper flakes and balsamic vinegar – mix well, reduce heat and simmer for about an hour
Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes
Season with salt and pepper and serve…or put into a syringe and inject