Heat your Dutch oven over medium-high heat. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until deeply browned and crispy in spots, about 8 minutes. You want fond (those stuck brown bits) on the bottom - that's flavor. Transfer meat to a plate, leaving the fat behind.

Reduce heat to medium. Add onion and carrot to the pot with the rendered fat. Cook, stirring occasionally, until soft and starting to turn golden at the edges, about 6 minutes. Add garlic and cook 1 minute more until fragrant.

Push vegetables to the side, add tomato paste to the empty spot, and cook until it turns a deep brick red, about 2 minutes. This caramelizes the sugars and removes the raw taste.

Return meat to pot. Add milk and simmer until mostly absorbed, about 3 minutes. Pour in crushed tomatoes, oregano, and Parmesan rind if using. Bring to a gentle bubble, then reduce heat to low. Simmer uncovered, stirring occasionally, until thickened and the oil separates slightly at the edges, 25 to 30 minutes. The sauce should coat a spoon.

Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions, usually 2 to 3 minutes until they float. Reserve 1 cup pasta water, then drain.

Remove Parmesan rind from sauce. Add gnocchi to the pot along with 1/2 cup pasta water and the grated cheese. Toss vigorously over medium heat for 1 minute until glossy and coated. The sauce should cling rather than pool. Divide among bowls, top with torn basil and more cheese.