In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

Add the ground beef and ground pork to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 8-10 minutes.

Pour in the milk and let it simmer until mostly evaporated, stirring occasionally, about 5 minutes.

Add the red wine and allow it to simmer until reduced by half, about 10 minutes.

Stir in the crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring the sauce to a gentle simmer.

Reduce the heat to low and cover the pot. Let the sauce simmer for at least 1 hour, stirring occasionally. For a richer flavor, simmer for up to 3 hours.

Remove the bay leaf before serving. Adjust seasoning with more salt and pepper if needed.

Serve over your favorite pasta, garnished with fresh parsley and grated Parmesan cheese.