Baked Gnocchi Bolognese

Bring oil and butter to medium heat in a large pan or dutch oven. Once hot, add minced garlic and chopped onion. Cook for 1-2 minutes. Stir in celery and carrots, simmering for 3-4 minutes until tender. Add ground beef/sausage and cook until browned, about 5 minutes. Use the tip of a spatula to break up the beef and pork into the smallest chunks possible. Season all over with salt and pepper liberally.
Reduce heat to medium-low and add the wine. Simmer until evaporated, about 7-10 minutes.
Stir in tomato paste until thoroughly mixed and the meat mixture has thickened.
Add crushed tomatoes, milk, chicken broth, crushed red pepper, chopped basil, oregano, and sugar. Mix until incorporated and reduce heat to low.
Let simmer on the lowest heat setting so the sauce is JUST simmering. Simmer for 1 1/2-2 hours, stirring every 20-30 minutes, until the sauce has thickened. You can use a spoon to skim some of the fat off the top if desired. If the sauce gets too thick, add a splash of chicken broth. Consistency should be similar to sloppy joe filling. Season with more salt and pepper to taste.
Preheat oven to 400°F.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and boil until they float to the top, about 3-4 minutes. Strain and stir into the bolognese sauce.
Top with mozzarella and bake for 10-15 minutes, or until cheese has fully melted. Serve immediately garnished with chopped basil.

Notes
Bolognese can be made ahead of time and reheated when ready to serve. You can also store it in the freezer for 4-6 months. Let thaw in the fridge and reheat in a saucepan. You may need to add some reserved pasta water or chicken broth if the reheated sauce feels too thick.