Step 1

In a dutch oven or large skillet over medium heat, cook the bacon until lightly crisped. Mix in the onion, celery, and garlic, and season liberally with salt and pepper. Mix in 1/4 teaspoon red chili flakes, adding slightly more if you prefer more heat in your sauce. Cook together until the onion has softened, about 5 minutes.

Step 2

Add in the ground chuck. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until browned all over. Once browned, stir in the tomato paste, crushed tomatoes, chicken stock, and thyme.

Step 3

Bring the mixture to a boil, then reduce to a simmer, cover, and cook for 5 minutes. Then, uncover, remove the thyme sprigs, stir the pasta in, and continue to simmer for 15 minutes or until the pasta is cooked through and the sauce has thickened, stirring occasionally.

Step 4

Stir in the milk, parmesan cheese, and shredded basil, and adjust the seasonings to taste. Serve with additional basil, to garnish.