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.

You want crispy bits of meat, thats where the flavor is at. 

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. Let that cook for another 3 minutes. 

Stir in the passata (tomato puree) 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. These will infuse the sauce with flavor as it simmers.

Reduce the heat to low and let the ragu simmer gently, uncovered, for at least 1 hour, stirring occasionally. This allows the flavors to meld and the sauce to thicken. 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. Add more salt if you need it. 

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, such as tagliatelle or pappardelle. Optionally, garnish with freshly grated Parmesan cheese and chopped parsley.