In a large sauté pan melt the butter over medium heat. Add the onion, garlic, carrots, and celery; cook until softened, about 5 minutes. Increase the heat to medium high, add the ground beef, and cook until browned, breaking up the meat with a spoon, 4 to 5 minutes. Pour in the red wine and boil until reduced to 1 Tbs., 3 to 5 minutes. Add the marinara and cream or milk. Simmer until the sauce has thickened enough to softly mound on a spoon, about 8 minutes. Toss with warm cooked pasta. Serve with freshly grated Parmigiano.