Finely chop one onion, one carrot, and one celery stalk. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté for about 5 minutes.

Increase the heat to medium-high and add 1 pound each of ground beef and ground pork. Cook for about 8–10 minutes, stirring frequently until browned.

Pour in 1 cup of dry red wine, scrape up the browned bits, and allow to simmer for 3-4 minutes.

Stir in one can of plum tomatoes and 2 tablespoons of tomato paste, breaking up the tomatoes. Bring to a gentle simmer.

Reduce the heat to low and cover. Let the sauce simmer for 1.5 to 2 hours, stirring occasionally.

Stir in 1 cup of milk and season with salt, pepper, and optional herbs. Simmer for an additional 15 minutes.

Bring a large pot of salted water to a boil, add pasta, and cook until al dente, about 8-10 minutes.

Drain pasta, return it to the pot, add Bolognese sauce, and toss gently.

Plate the pasta, top with freshly grated Parmesan cheese and optional basil leaves.