Finely chop the carrot, white onion, and celery using a sharp knife on a cutting board.

Heat the olive oil in a large frying pan over medium heat.

Add the chopped vegetables to the hot oil and cook gently, stirring occasionally, until softened and the onion is translucent.

Stir in both the ground beef and ground pork, cooking until the meat is browned and no longer pink.

If there is excess fat, drain it to reduce greasiness.

Pour in the red wine and let it simmer until reduced by half, stirring occasionally.

Add the sieved tomatoes and tomato paste, stirring to combine.

Add half of the beef stock, season with salt and pepper, and stir well.

Add a bay leaf if desired, and bring the sauce to a gentle simmer.

Cook uncovered for about two and a half hours, stirring occasionally.

If the sauce reduces too much, add more beef stock or water as needed.

Once the sauce is thick and rich, serve it over your choice of cooked pasta, coating well.

Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil if desired.