Heat the olive oil in a large saucepan over medium heat. Add the finely diced onion and cook until softened, approximately 3–4 minutes.

Incorporate the garlic, carrot, and celery into the pan and sauté until they are tender, about 5 minutes.

Add the ground beef and pork, breaking the meat apart with a wooden spoon as it cooks. Continue until no pink remains, then carefully drain any excess fat.

Pour in the wine and let it simmer uncovered until the liquid evaporates, roughly 10 minutes. Follow by adding the milk and simmer again uncovered until the milk has evaporated, about 8 minutes.

Introduce the canned tomatoes with their juices, tomato paste, Italian seasoning, and bay leaf to the pot. Break apart the tomatoes with a spoon. Cover and let the mixture simmer for 30 minutes or until it reaches a thick consistency. Adjust seasoning with salt and black pepper as needed.

Meanwhile, cook the pasta according to the package instructions. Reserve 1 ½ cups of the starchy pasta water, then drain the pasta well.

Combine the cooked pasta with the Bolognese sauce, adding the reserved pasta water gradually to achieve your desired consistency.

Serve hot, garnished with grated Parmesan cheese if desired.