Preheat your oven to 325°F (165°C).

In a large oven-safe Dutch oven, heat the olive oil over medium heat.

Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 7-10 minutes.

Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink.

Pour in the milk and simmer until it has evaporated, about 5 minutes.

Add the white wine and continue to simmer until it has reduced by half, about another 5 minutes.

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper to taste.

Bring the sauce to a simmer, then cover the Dutch oven and transfer it to the preheated oven.

Bake the Bolognese sauce for 3 hours, stirring occasionally to prevent sticking.

Remove from the oven and discard the bay leaves. If desired, stir in 1 cup of grated Parmesan cheese for additional richness.

Serve the sauce hot over pasta, in lasagna, or as desired.

For a lighter version, you can substitute ground turkey or chicken for the beef and pork. To add a bit of heat, incorporate a pinch of red pepper flakes when adding the dried herbs. For a deeper, more complex flavor, consider adding a splash of balsamic vinegar along with the tomatoes. Vegetarians can replace the meat with a mixture of finely chopped mushrooms or lentils for a hearty, plant-based alternative.