Cook veggies. Heat the olive oil over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
Brown meat. Increase heat to medium-high. Add beef and pork; cook 8–10 minutes until browned, breaking up meat. Drain extra grease if needed.
Add tomato paste and wine. Stir in tomato paste and cook 1–2 minutes. Pour in wine, scraping the pan; simmer 2–3 minutes until reduced by half.
Add milk. Lower heat. Stir in milk; cook about 5 minutes until mostly absorbed.
Add crushed tomatoes and seasoning. Add tomatoes, bay leaves, Parmesan rind, nutmeg, salt, and pepper. Stir well.
Simmer. Cover and simmer gently on low for 1 hour, stirring occasionally.
Thicken Uncover and simmer 15–20 minutes more until thickened. Remove bay leaves and Parmesan rind before serving.