I was told today over lunch that the right way to cook spaghetti sauce is to first fry the tomato paste with olive oil, and then to add lots of onions and tomatos and then finally to let the whole thing stew for a few hours. The meat should not be overly cooked before adding it to the sauce, so that the juices can flavour the sauce and not get thrown away.

Apparently, adding milk to the sauce to tenderise the beef is not the traditional Italian way of doing this.