Heat 3 tablespoons olive oil in a Dutch Oven over medium-high. Sweat onion, carrot, and celery with a pinch of salt and pepper until the vegetables are translucent and taste fully cooked, 6-8 minutes.

Add garlic and cook for another 2-3 minutes.

Add ground beef and ground pork, season with salt and pepper, and cook for 3-6 minutes, breaking meat up into small pieces with a wooden spoon.

Add tomato paste, a drizzle of olive oil, sugar, and a pinch of salt. Caramelize this mixture for 1 minute.

Add red wine and let it reduce down until almost entirely evaporated.

Add tomatoes, stirring occasionally for 5-6 minutes.

Reduce heat to low, add heavy cream and cook for 3-4 minutes, stirring occasionally.

Add butter and stir to melt.

Add red wine vinegar and adjust the seasoning with salt and pepper until the sauce tastes balanced.

Meanwhile, bring 4 quarts of water to a boil in an 8 Qt Stock Pot and add 1 tablespoon + 1 1/2 teaspoons kosher salt. Once the water is boiling, cook pasta according to the package instructions. Reserve 1 cup of the pasta cooking water. Add pasta to the bolognese sauce.

Remove sauce from heat and stir for 30-60 seconds, melding the pasta with the sauce. Finish with olive oil, 1/4 cup parsley, and if it looks dry, add a bit of the pasta cooking water.

Twist into a Serving Bowl and grate Parmesan over top.