Heat the 2 tbsp olive oil in a large pot over medium-high. Add the 1 lb ground beef and 1/2 lb Italian sausage, breaking apart and browning for 8 to 10 minutes until no pink remains. Drain most of the fat, leaving about 1 tbsp.

Add the diced onion and grated carrot, reduce heat to medium, and cook for 5 to 6 minutes until the onion is translucent. Stir in the 3 cloves garlic, 1/2 tsp fennel seeds, 1/2 tsp red pepper flakes, 1 tsp oregano, and 1 tsp basil. Cook 1 more minute.

Push the mixture aside, add the 2 tbsp tomato paste to the cleared surface, and cook for 1 minute until it darkens. Stir through, then pour in the 1/2 cup red wine, scraping up the browned bits. Reduce for 2 minutes.

Add the 28 oz crushed tomatoes, 14.5 oz diced tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer for 30 to 40 minutes, stirring occasionally.

Stir in the 1/2 cup whole milk and cook for 2 more minutes. Taste and adjust salt. Ladle over pasta in a wide shallow bowl, tear fresh basil over the top, and finish with a grating of Parmesan.