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 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 let that 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 and the Parmesan rind into the Dutch oven.

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

Once the ragu has thickened to your desired consistency, remove the bouquet garni and Parmesan rind. Check the seasoning and add more salt if needed.

Stir in the half and half to add a touch of creaminess to the sauce. Let it simmer for an additional 5 minutes.

Remove the beef and pork ragu from heat and serve over your favorite pasta, garnished with freshly grated Parmesan cheese and chopped parsley if desired.