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Heat olive oil in large skillet over medium heat.
Sautee onion until transparent.
Add carrot, celery and garlic and cook for 5 minutes until softened.
Add ground beef and pork and cook until no longer pink.
Drain excess fat.
Add wine and broth and simmer for 8 minutes until most of liquid is reduced.
Add milk and simmer until mostly reduced, about 7 minutes.
Add tomatoes, tomato paste, oregano, basil and bay leaf.
Stir to combine.
Cover and simmer for 30 minutes.
Season with salt and pepper.
Cook pasta according to package directions.
Drain and save 1 cup or pasta liquid.
Toss pasta with sauce.
If too thick add a little of pasta liquid to thin.
Garnish with parmesan cheese.