Heat 2 tablespoons olive oil in a large pot over medium heat.

Add 1 finely chopped onion, 2 finely chopped carrots, and 2 finely chopped celery stalks; sauté for 8–10 minutes until softened.

Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

Add 1 pound ground beef and 1 pound ground pork, breaking up the meat; cook for 6–8 minutes until browned.

Pour in 1 cup red wine and simmer for 2–3 minutes, scraping any browned bits from the bottom of the pot.

Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, and 1 teaspoon dried basil; bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer the sauce for 1 hour, stirring occasionally.

Uncover, stir in 1 cup whole milk, and season with salt and pepper; simmer for an additional 30 minutes.

Cook pasta according to package instructions and drain in a colander.

Toss the cooked pasta with the Bolognese sauce and serve hot.