1-Finely chop the celery, carrot, and onion to create a flavorful base for your ragu.

2-In a large Dutch oven, heat olive oil over medium-high heat and add the ground beef and pork, breaking it up as it cooks until well browned and crispy, about 8-10 minutes.

3-Add the chopped vegetables to the meat and cook until softened, roughly 5-7 minutes, letting those flavors mingle.

4-Pour in the white wine to deglaze the pan, scraping up those tasty browned bits, and simmer until reduced by half, about 3-5 minutes.

5-Stir in the tomato paste and cook for another 3 minutes to deepen the taste.

6-Add the passata and mix everything together for a smooth sauce base.

7-Season with oregano, salt, and black pepper, then toss in the bouquet garni and Parmesan rind for extra flavor.

8-Lower the heat and let the ragu simmer uncovered for at least 1 hour, stirring occasionally and adding water if it thickens too much.

9-Remove the bouquet garni and Parmesan rind, then taste and adjust the seasoning as needed.

10-Stir in the half and half and simmer for 5 more minutes to creamy perfection.

11-Serve over cooked pasta, garnished with grated Parmesan cheese and chopped parsley for a finishing touch.