In a large skillet, saute the onions and carrots in the olive oil over medium heat. After five minutes, add the garlic and continue until the onion is translucent.

Season the beef with the herbs de provence, parsley, salt and pepper. Add the seasoned beef to the skillet and gently brown the beef over low to medium heat, continue for about five minutes while continuing to stir the meat.

When the beef has been lightly browned, add the red wine and milk. After allowing the liquid to evaporate off, add the four cups of tomato sauce and stir well.

Continue simmering on low heat for at least one hour. Add the al dente cooked penne and again stir well until the penne is well coated with sauce. Simmer for five to ten more minutes.

Serve while hot, garnished with fresh parsley and Parmigiano-Reggiano cheese to taste.