Prepare the Vegetables:

• Finely chop the celery, carrot, and onion.

Brown the Meat:

• In a large Dutch oven, heat some olive oil over medium-high heat.
• Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until nicely browned, about 8-10 minutes.
• You want crispy bits of meat, thats where the flavor is at. 
  

Add Aromatics:

• Add the chopped celery, carrot, and onion to the skillet with the browned meat. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Add all the sauce ingredients:

• Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer until it reduces by half, about 3-5 minutes.
• Stir in the tomato paste. Let that cook for another 3 minutes. 
• Stir in the passata (tomato puree) until well combined with the meat and vegetables.
  

Seasonings:

• Add oregano, salt, and black pepper to the pot. Stir to incorporate the seasonings evenly into the sauce.
  

Add Aromatics Bundle and Parmesan Rind:

• Place the bouquet garni (rosemary and thyme bundle) and the Parmesan rind into the dutch oven. These will infuse the sauce with flavor as it simmers.
  

Simmer:

• Reduce the heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. This allows the flavors to meld and the sauce to thicken. If it starts to become too thick, you can add a splash of water. 
  

Finish with Half and Half:

• Once the ragu has thickened to your desired consistency, remove the bouquet garni and Parmesan rind. 
• Check the seasoning. Add more salt if you need it. 
• Stir in the half and half to add a touch of creaminess to the sauce. Let it simmer for an additional 5 minutes.
  

Serve:

• Remove the beef and pork ragu from heat and serve over your favorite pasta, such as tagliatelle or pappardelle. Optionally, garnish with freshly grated Parmesan cheese and chopped parsley.