Add wine and stir 2 minutes, scraping any brown bits from bottom of pan. Add tomato paste, stock, Italian seasoning, salt and pepper. Reduce heat to low, simmering for 1 hour uncovered, stirring occasionally.
Heat milk in separate saucepan over medium heat until hot to the touch without boiling, 2-3 minutes. (Alternately, microwave milk for 1 1/2 minutes on high.) Stir milk into sauce about a 1/4 cup at a time until absorbed. Simmer, nearly covered, for 30 minutes.
Meanwhile, cook pasta according to package directions and drain. Combine pasta with half of the Bolognese sauce and parsley; then plate, topping with remaining sauce, parsley and grated cheese to taste.