Instructions

1. Finely chop the onion, carrot and celery.
2. Heat the oil in a heavy-based saucepan. Add the chopped vegetables and fry for 5 minutes or until soft.
3. Add the meat, season with salt and pepper. Cook, stirring well, until the veal changed colour.
4. Add the tomato purée, toss for 1-2 minutes.
5. Pour in the wine,turn up the heat and boil for 2-3 minutes. When the wine is almost completely absorbed, add some stock (and milk if used) - just enough to cover the meat. Add the bay leaves.
6. Bring to the boil and then simmer on a low heat for 1-2 hours.
7. Check on it from time to time - if it's too dry, top up with stock.
8. Add the vinegar five minutes before you turn off the heat.
9. Serve with freshly cooked pasta, sprinkled with grated Parmesan cheese.