In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery, and sauté for about 5 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef and ground pork to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.

Stir in the crushed tomatoes, tomato paste, beef broth, and red wine (if using). Add the dried oregano, dried basil, red pepper flakes, salt, and pepper. Bring to a simmer.

Reduce the heat to low and let the ragu simmer uncovered for at least 30 minutes, stirring occasionally. For a richer flavor, simmer for up to 2 hours.

While the ragu is simmering, cook the pasta according to package instructions. Drain and set aside.

Serve the ragu over the cooked pasta, garnished with chopped parsley and grated Parmesan cheese.