Heat oil in a skillet, add onion, celery, and carrots. Cook and stir until tender, about 5-7 minutes. Add garlic and sauté for another minute. Add ground veal and Italian sausage, break meat apart with a spoon, and cook the until there is no pink visible, about 8 minutes.
Increase the heat and add the wine, and cook for about 5-6 minutes until the the wine reduces. Then add milk and simmer for 5 minutes. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer for 30-45 minutes, allowing the sauce to thicken and flavours to blend.
While the sauce is simmering, bring a pot of water to a boil, add ½ tsp of salt then add the pasta. Cook until al dente and drain. Reserve about 1 cup of the pasta water, and add it to the sauce.
Once the sauce has thicken, add the reserved pasta water and pasta, toss to coat. Then add parsley and check the flavour. Adjust the seasoning at this time if needed.
Garnish with fresh basil, Parmesan cheese and chopped parsley.
