1. Cut the meat into large pieces and dust with the flour. Set aside. Peel the onion and garlic and dice finely. Clean the carrots and celery sticks and cut into small dices.

2. Heat up a tablespoon of the oil in a dutch oven or casserole pot and fry a small batch of the meat over medium-high heat until nicely browned from all sides. Remove the meat from the pot, place in a bowl and fry the next batch of meat – add some more oil if needed. When all meat is nicely browned and waiting in the bowl add some more oil to the pot and fry the onion, carrots, celery, and garlic until soft and slightly browned for about 4-5 minutes. Add the tomato paste and stir to combine everything. Let brown for a minute or so, then deglaze with the wine and vegetable stock. Add the tomatoes and milk and stir well. Add the meat back to the pot, as well as the thyme and bay leaves. Season well with salt and pepper. Cover the pot, reduce the heat and let simmer for about 3 hours, stirring occasionally. The meat should be tender and easy to shred with a fork. Remove the bay leaves when the ragout is ready.

3. Cook your favorite pasta until al dente. Shred the meat with a fork and mix with the sauce. Serve the pasta with the ragout, sprinkle with some grated parmesan.