Begin by preparing the dried spices. Add the thyme, oregano, marjoram, parsley, basil, red pepper flakes, paprika, kosher salt, and pepper to a bowl and mix until combined. Set aside. 

Heat a large skillet over medium/high heat and add the ground beef and ground pork to the skillet. Break the meat up into small chunks. Sprinkle half of the spice mixture over the meat. Toss the spices with the meat. 

Cook the meat until it is mostly cooked through. It is ok if the meat remains a little pink as it will continue to cook in the slow cooker. 

Remove the skillet from heat and using a slotted spoon, remove the meat from the pan and scoop it into the slow cooker. Leave the meat drippings in the skillet. 

Add the milk to the meat in the slow cooker and stir to combine. Let the meat sit in the milk while other ingredients are being prepared. 

Heat the same skillet over medium/high heat and add the red wine to the skillet. Scrape the bottom of the skillet to loosen any brown bits from the meat. Bring the meat drippings and wine to a gentle simmer. 

Turn the heat to low and allow the mixture to simmer for 3-4 minutes. Add the onion and garlic to the skillet and sauté for an additional 2 minutes. 

Add the celery, carrots, and the remaining dried spices to the skillet and toss with the other ingredients. Sauté for an additional 2 minutes. 

Remove the skillet from heat and add the vegetables and excess liquid to the slow cooker. 

Add the crushed tomatoes, diced tomatoes, tomato paste, worcestershire, and bay leaves to the slow cooker and stir to combine. 

Cook on low for 6 hours, stirring occasionally. 

When the cook time is up, turn off the slow cooker and remove the cover from the slow cooker. Stir the bolognese and allow it to rest for 20 minutes before serving it over pasta.