Prep the base. Finely dice the onion, carrots, and celery so they melt into the sauce. Mince the garlic. If using fresh thyme, strip the leaves from the stems.

Sweat the vegetables. Warm olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 8–10 minutes, stirring often, until softened and lightly golden at the edges.

Bloom the garlic and tomato paste. Stir in garlic, tomato paste, thyme, and a pinch of red pepper flakes if using. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.

Brown the chicken. Increase heat to medium-high. Add the ground chicken with 1 teaspoon salt and several grinds of pepper. Break it up with a spoon. Cook 5–7 minutes until no longer pink and lightly browned in spots. Don’t worry if it sticks a bit—that browning equals flavor.

Deglaze with wine. Pour in the white wine. Scrape up any browned bits on the bottom of the pot. Let it simmer 2–3 minutes until the alcohol smell cooks off and the liquid reduces by about half.

Add tomatoes and milk. Stir in the crushed tomatoes, milk, bay leaf, and a Parmesan rind if you have one. Bring to a gentle simmer.

Simmer low and slow. Reduce heat to low and cook uncovered for 30–45 minutes, stirring occasionally. The sauce should thicken and turn glossy. Add a splash of water if it gets too tight.

Taste and adjust. Remove bay leaf (and Parmesan rind). Taste and season with more salt and pepper as needed. If you want a hint of sweetness, add a tiny pinch of sugar or a knob of butter to round the acidity.

Cook the pasta. Boil pasta in salted water until just shy of al dente. Reserve a cup of pasta water.

Bring it together. Toss the pasta with a few ladles of sauce and a splash of pasta water over low heat until it clings to the noodles. Finish with grated Parmesan and a drizzle of olive oil. Top with torn basil or chopped parsley if you like.