Heat the extra-virgin olive oil in a wide, heavy-bottomed pan or Dutch oven with a 3- to 4-quart capacity, placed over medium heat. Add the onion, carrot, and celery. Season lightly with salt and cook, stirring frequently, until the onion becomes translucent, approximately 4 minutes.

Introduce the ground beef and pork into the pan, crumbling the meat as you stir. Continue cooking until the meat is lightly browned, which should take around 10 minutes. Once browned, remove the pan from the heat momentarily, and use a crumpled paper towel to absorb any excess fat, if necessary.

Return the pan to the heat. Pour in the red wine or broth, stirring thoroughly to deglaze the pan and release any browned bits stuck to the bottom. Allow the liquid to simmer and evaporate, approximately 3 to 4 minutes. Mix in the tomato paste and cook for a couple of minutes to deepen its flavor.

Stir in the crushed tomatoes and toss in the bay leaves. Lightly season the mixture with salt, freshly ground black pepper, and a pinch of red pepper flakes. Increase the heat to bring the sauce to a boil, then reduce it to maintain a lively simmer. Cover the pan partially and cook, stirring occasionally, until the sauce thickens and develops a deep, rich color. This process may take 2 to 3 hours, though a minimum of 1 hour is sufficient for a flavorful result.

While simmering, add hot water in small increments as needed to keep the meat and vegetables submerged. Toward the end of cooking, you may notice a layer of oil on the surface of the sauce; this can either be skimmed off with a spoon or stirred back into the mixture to enhance its richness.

Serve this hearty sauce over your preferred pasta, and enjoy its robust and comforting flavors.