For the ragu
Mix together the blended mushrooms and mince.
Sauté the carrot, onion and celery until soft in a little olive oil with the herbs and seasonings.
Add the mince and mushroom mix. Stir well. Cook on a high heat until the meat is browned, and the liquid has evaporated from the mushrooms. Add the milk. Let it absorb then pour in the white wine and reduce until almost gone.
Stir in the purée and tinned tomatoes. Bring to the boil then reduce to a simmer for 45 minutes.
Remove the herb sprigs and serve with cooked tagliatelle, plenty of parmesan and a drizzle of olive oil.