1. Sauté the aromatics

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.

2. Brown the meat

1. Increase the heat to medium-high and add the ground beef and pork.
2. Cook, breaking up the meat with a spoon, until browned and no longer pink (7–10 minutes).
3. Drain any excess fat if necessary.

3. Deglaze with wine

1. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
2. Simmer for 2–3 minutes until the wine is mostly evaporated.

4. Add milk and simmer

1. Stir in the milk and let it simmer gently for 5 minutes to tenderize the meat.

5. Add tomatoes and seasoning

1. Stir in the crushed tomatoes, tomato paste, oregano, thyme, nutmeg (if using), salt, black pepper, and the bay leaf.
2. Bring the sauce to a gentle boil, then reduce the heat to low.

6. Simmer low and slow

• Cover partially and let the sauce simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.

7. Adjust and serve

1. Remove the bay leaf and taste for seasoning. Adjust salt and pepper as needed.
2. Serve over cooked pasta (traditionally tagliatelle) with a sprinkle of Parmesan cheese and fresh basil, if desired.