Place a wide pot on stove over medium-high heat and add enough olive oil to coat.
When smoking, add ground meat, cook until brown(hint: I use a whisk to break up the clumps).
When browned, add a pinch of salt, then add your vegetable one at a time.
Cook for about 5-10 minutes until vegetables start to soften.
Add the spices, cook for 1 minute.
Add the tomato paste. Cook the tomato paste until it gets slightly oily and blend gently until all of the meat is covered.
Add wine, reduce by half, then add tomatoes,cook until it comes to a boil.
Add, stock, bring to a boil.
Add milk.
Tie your herbs in a bundle with butcher’s twine and place in pot.
Bring to a simmer over a very low flame for 3-4 hours, stirring frequently so the sauce doesn’t get stuck to the bottom of pot.
Boil the gnocchi until floating at the top.
When floating, put into sauce, cook for another 3-5 min so the gnocchi absorbs the sauce.
Season again.
Plate and garnish with parmesan, parsley, olive oil, or ricotta (all optional)