Bisonegnese

Heat olive oil in a pot, over medium heat. Chop all the vegetables finely, and throw them in.

Cook them for about 10 minutes, stirring occasionally. Then toss in the meat. Break it up as it browns. Add the cumin and some fresh ground pepper. Cook the meat for about five minutes, or until there is no red left.

Turn off the stove to avoid a flare-up. Add in the wine. Turn heat back on to medium-low, and stir in the wine. Let it cook for about five minutes.

Add in the can of crushed tomatoes. Stir for a few minutes, then turn stove to low and leave it, uncovered, for one hour, stirring occasionally.

Add herbs, dried or fresh, and hot sauce (if using) and let the sauce simmer for another 15 minutes. Then add in the milk. Stir it in, then let the sauce simmer for another 15 minutes.

This can be served over rigatoni, or really just by itself with garlic toast and a spoon.