Preheat Dutch oven over medium heat and add olive oil.
Saute onions, carrots, and celery until softened.
Add beef and pork and break down all the lumps as meat cooks.
Once meat is mostly browned, add red wine and let it simmer for a few minutes.
Add beef stock, crushed tomatoes, tomato paste, oregano, parsley, garlic, salt, and pepper to the meat and mix it all well. Bring it to a simmer and lower the heat to low. Close the lid and let is slow cook for about an hour.
After an hour, add milk and basil, close the lid and cook for another 45 minutes to an hour.