Heat 1 tbsp oil in a medium heavy pot, over medium heat.

Add onion, carrot, and celery for about 5 minutes, stirring occasionally.

Add garlic and cook for about 3 minutes, onions should soften and be translucent.

Scrape vegetables into a bowl.

Heat remaining oil in a pot over medium heat until hot.

Add pork and beef, season with salt and pepper, breaking up meat as it cooks, about 5 minutes.

When meat is brown, add vegetables back into the pan, and cook on high heat for about 3 minutes.

Add wine and deglaze pan, scraping any bits stuck to the bottom of the pan.

Lower heat to medium, reduce wine and cook for about 3 minutes.

Add tomato paste, canned tomatoes, bay leaf and Zoup Beef Bone Broth, mix well.

Cook on medium-low for 1 hour, add milk and season with salt and pepper.

Simmer on low for about 2 additional hours, stirring often.

Remove bay leaf and serve over pasta of choice.