Spaghetti Chicken Bolognese Sauce

In a large dutch oven, heat the olive oil and cook onion, carrots, celery until they have all softened. About 5 minutes.
1 tbsp Olive Oil, 3/4 Diced Carrots, 1/2 Diced Celery, 3/4 Diced Onion
Add garlic and ground chicken, and cook, breaking up with a wooden spoon until no pink remains.
1 pound Ground Chicken, 3 cloves Minced Garlic
Add wine and simmer until most of the wine has evaporated. About 10 minutes.
1/2 cup Red Wine
Add chicken broth, whole milk, tomatoes, tomato paste, bay leaf, and spices.
1 cup Chicken Broth, 1 cup Whole Milk, 28 ounces Diced Petite Tomatoes, 1 Bay Leaf, 1/2 teaspoon Oregano, 1/2 teaspoon Basil, 1/2 teaspoon Thyme, 1 teaspoon Parsley, 1/2 teaspoon Red Pepper Flakes, Salt and Pepper, 1/2 cup Tomato Paste
Simmer over medium-low heat for 1 hour.
Cook spaghetti according to package directions. DO NOT rinse pasta. Drain and add spaghetti to sauce. Toss until the pasta is coated in the sauce. Serve immediately.
8 ounces Spaghetti