In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional minute until fragrant.

Increase the heat to medium-high and add the ground beef and ground pork. Cook until browned, breaking it up with a spoon, about 8-10 minutes.

Stir in the crushed tomatoes, red wine, beef broth, tomato paste, oregano, basil, salt, and pepper. Bring the mixture to a simmer.

Reduce the heat to low and cover the pot. Let it simmer for at least 1 hour, stirring occasionally. For a deeper flavor, simmer for up to 2 hours.

Taste and adjust seasoning if necessary. Serve hot over pasta or polenta, garnished with fresh basil and grated Parmesan cheese.