1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 1 minute.
2. Increase heat to medium-high. Add beef, salt and pepper. Cook until beef is brown, stirring occasionally, about 10 minutes. Drain excess fat. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, add tomato purée, stirring well. Reduce heat and simmer until sauce tightens around the meat, about 5 minutes. Add milk, stir and cook 5 minutes.
3. Serve with hot cooked pasta and sprinkle with cheese. Serves 4.