Spray a large Dutch oven with cooking spray and place over MEDIUM heat. Add the ground beef and pork. Crush and stir with a large spoon to break up until fully cooked, about 10 minutes. Use a slotted spoon to transfer cooked meat to a dish. Drain grease from the Dutch oven.
Add olive oil to the empty Dutch oven and place the it over MEDIUM heat. Add the carrots, celery, onion, and parsley. Cook , stirring occasionally, for about 5 minutes, or until vegetables have softened but not browned. Add garlic and 1 teaspoon of salt. Stir well.
Add the cooked and drained meat to the Dutch oven with the vegetable mixture. Season mixture with 1 teaspoon of salt, a generous amount of fresh ground pepper, thyme, oregano, and nutmeg. Add the wine, turn heat up to MEDIUM-HIGH and cook, stirring frequently, for about 5 minutes. Push meat mixture to side and add tomato paste to the pan. Stir and mix the tomato paste into the meat mixture. Add both cans of whole tomatoes, breaking the tomatoes up with your hands or the back of a spoon as you add them to the pan. Add the beef broth and milk and bring the mixture almost to a boil then turn down the heat to a very low simmer. Cook, uncovered, for 1 to 3 hours. Sauce will be richer and thicker if it cooks longer. Check and stir occasionally.
When ready to serve, boil pasta according to package directions. Drain and return to hot pan. Add desired amount of the bolognese and combine. Sprinkle in some grated Parmesan cheese and stir.
Transfer pasta bolognese to serving dish and sprinkle with additional Parmesan if desired.