In a dutch oven or a large heavy-bottom sauce pan, heat olive oil over medium high heat. Add hamburger and garlic and cook for 5-8 minutes.
Add onion, carrots and celery and cook for another 5 minutes or until onion is transparent.
Add wine and cook for 4-5 minutes or until cooked down.
Add milk and cook 4-5 minutes or until cooked down.
Add tomatoes, tomato sauce, tomato paste, oregano, balsamic vinegar and bring to a low boil. Add grated zucchini. Reduce heat to simmer, cover and cook for 1 hour, stirring occasionally.
About 15 minutes before sauce is done, bring a large stock pot of water to a boil. Add enough salt (about 1/8 cup) to make water taste like the ocean and cook spaghetti noodles until al dente, about 8 -10 minutes. Add noodles to sauce and mix well. Remove from heat.
Heat oven to 400 degrees. Place taco shells on a baking sheet and toast for 3-4 minutes or until golden. Remove from oven.
Fill taco shells with spaghetti noodles and sauce and garnish with cheese.