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In a large dutch oven, cook onion in oil over medium heat until softened, about 3-4 minutes.
Add garlic, carrot, and celery, and cook until softened, about 5 minutes.
Add beef and pork, and cook, breaking up with a spoon, until no pink remains. Drain fat.
Add the wine and simmer uncovered until evaporated, about 10 minutes. Add milk and simmer uncovered until evaporated, about 8 minutes.
Stir in tomato paste, Italian seasoning, tomatoes with juice, and bay leaf. Break tomatoes up with a spoon. Cover and simmer for 30 minutes or until thickened. Season with salt & pepper to taste.
Cook pasta according to package directions. Drain, reserving 1 ½ cups of pasta water.
Toss pasta with sauce, adding pasta water to thin it out if needed.
Serve hot with parmesan cheese.