Starting with your vegetable base, remove the skin from the onion. Roughly chop all your veg (onion, carrot, celery, garlic) and place in a food processor; blitz until fine. There should be no recognizable chunks of any one vegetable left. Remove from processor and set aside.
In a large pot, heat 3 tbsp of olive oil over medium-high heat. Brown loose sausage meat for about 5-6 min. We want to get lots of colour on both the chunks of sausage and the bottom of the pot. Remove meat from pot and set aside.
Turn the heat down to medium-low and add your blitzed veg. We want to slowly sweat the veg, not adding any colour. Cook down for 10-12 min. Once nice and soft add back your meat and deglaze with one cup of white wine. As the wine evaporates and cleans the bottom of the pot, break up the sausage as finely as possible with a wooden spoon. Add 2 bay leaves and a pinch of nutmeg. Add tomato paste, and cook until the paste turns dark red in colour, about 7-8 min.
Add 2 cups of stock and 1 cup of milk. Let simmer for 1 - 1 1/2 hours.
