Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery (this is your soffritto!). Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8-10 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Increase the heat to medium-high. Add the ground beef and ground pork (if using) to the pot. Break up the meat with your spoon and cook until browned, about 5-7 minutes. Drain off any excess fat.

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer and reduce by about half, about 3-5 minutes.

Stir in the crushed tomatoes, tomato sauce, and tomato paste until well combined.

Add the dried oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Season with salt and black pepper.

Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the deeper the flavor will be.

Before serving, remove and discard the bay leaf. Taste and adjust seasoning if needed.

Garnish with fresh chopped parsley.