Heat olive oil in a large pan. Add onion, carrots and celery. Cook slowly until soft. Stir often so nothing burns. This step builds the base flavor for the sauce.

Add minced garlic and cook for one minute. Then add ground beef and pork. Break the meat with a spoon. Cook until browned and no pink remains. This creates a rich and savory base.

Stir in tomato paste and mix well. Cook for a few minutes. This helps deepen the flavor. The paste should coat the meat and vegetables evenly.

Add red wine and let it simmer. Cook until the alcohol smell reduces. This step adds depth and richness to the sauce. Stir gently while it cooks.

Pour in crushed tomatoes and milk. Add salt, pepper, oregano and bay leaf. Stir everything well. Let the sauce come to a gentle simmer.

Reduce heat and cook for at least 1 hour. Stir occasionally. The sauce will become thick and rich. Slow cooking gives the best flavor.

Boil pasta in salted water. Cook until al dente. Drain the pasta but save a little pasta water. It helps adjust sauce texture later.

Mix pasta with bolognese sauce. Add a little pasta water if needed. Serve hot with parmesan cheese on top. Enjoy immediately for best taste.