Heat the oil in a large non-stick pan over medium heat.
Add the carrot and onion, give it a stir, then add the garlic, oregano and a pinch of salt and pepper.
Sweat the vegetables off, stirring regularly for around 2 minutes until soft (almost paste-like) but not browned.
Make a well by pushing the veggies to the sides of the pan, then add the mince to the centre. This allows the heat to get right to the mince.
Stir the mince, frying for 2-3 minutes until it’s mostly browned.
Make a well again and add the tomato puree. Stir for 30 seconds to allow the puree to cook off a little - that gets rid of the metallic taste, then stir everything together.
Add the red wine. Cook for a couple of minutes until the wine reduces to a syrup.
Add the tomatoes and Worcestershire sauce. Stir and bring up to a simmer.
Now is a good time to put your pasta on to cook in plenty of boiling, salted water. I tend to cook for about 8 minutes, but your pasta may take longer. I tend to aim for 1-2 minutes below what's recommended on the pack as I like it with plenty of bite.
Simmer your bolognese for 5-6 minutes until it takes on a darker, richer colour and the tomatoes have no metallic taste.
Add the milk and stir through - this makes the sauce silky and rich.
Drain your spaghetti and serve to plates, spoon the bolognese on top and serve.
Properly stored in a sealed container in the fridge, your spaghetti bolognese should keep for 3 to 5 days. In the freezer, it should keep for up to 3 months.