Finely chop the celery, carrot, and onion.

In a large Dutch oven, heat some olive oil over medium-high heat. Add the ground beef and ground pork. Break up the meat and cook until nicely browned, about 8-10 minutes.

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.

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 and cook for another 3 minutes.

Stir in the passata until well combined with the meat and vegetables.

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

Place the bouquet garni (rosemary and thyme bundle) and the parmesan rind into the Dutch oven.

Reduce heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. If it becomes too thick, add a splash of water.

Once the ragu has thickened, remove the bouquet garni and parmesan rind. Check the seasoning and add more salt if needed.

Stir in the half and half and let it simmer for an additional 5 minutes.

Serve the ragu over your favorite pasta and garnish with freshly grated parmesan cheese and chopped parsley if desired.