In a frying pan over medium high heat, brown the mince. Add diced onion; cook until translucent, then add the white wine. Let the mixture simmer until wine has evaporated.
In a separate bowl, combine 250ml of the milk with the tomato puree. Stir this in to the beef mixture; add remaining milk, half of the basil, salt and pepper. Stir well, lower the heat to medium low and simmer for 15 minutes, stirring occasionally.