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 to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes.

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

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer until reduced by half, about 3-5 minutes.

Stir in the tomato paste and let cook for another 3 minutes.

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

Add oregano, salt, and black pepper. Stir to incorporate.

Place the bouquet garni and Parmesan rind into the pot to infuse flavor.

Reduce heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. Add a splash of water if it thickens too much.

Remove the bouquet garni and Parmesan rind. Check seasoning and add more salt if needed.

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

Remove from heat and serve over pasta. Garnish with freshly grated Parmesan cheese and chopped parsley if desired.