Finely chop one onion, one carrot, and one stalk of celery. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped vegetables and sauté for 5-7 minutes until softened and aromatic.

Add 200 grams of ground beef and 200 grams of ground pork. Cook for 8-10 minutes, stirring often until browned.

Pour in 125 milliliters of dry red wine, scraping up browned bits. Allow to simmer for 3-5 minutes until reduced by half.

Add 400 grams of canned plum tomatoes and 2 tablespoons of tomato paste. Bring to a gentle simmer for 1 minute.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

Stir in 100 milliliters of milk along with salt and pepper to taste. Let it simmer for an additional 15 minutes.

In a large pot, boil salted water and cook 300 grams of pasta until al dente, about 8-10 minutes. Drain and reserve a bit of cooking water.

Toss the drained pasta with the Bolognese sauce in a serving bowl, adding reserved pasta water as needed.

Plate the pasta and top with freshly grated Parmesan cheese and chopped basil.