In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and pork and cook, breaking it up with a spoon, until browned.
Add chopped onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes.
Stir in minced garlic, dried oregano, dried basil, salt, and black pepper. Cook for 1 minute more, until fragrant.
Pour in red wine (if using) and cook until the wine has reduced slightly, about 2-3 minutes.
Add crushed tomatoes, tomato paste, and beef broth to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or longer for a richer flavor, stirring occasionally.
Stir in heavy cream (if using) during the last 15 minutes of simmering. Taste and adjust seasoning as needed.
Serve Bolognese sauce over your favorite cooked pasta. Garnish with grated Parmesan cheese and fresh parsley, if desired.
Very good. I followed the recipe as written and was pleased with the results. It's a comforting and satisfying meal. The sauce had a lovely depth of flavor after simmering for a while.
Absolutely fantastic! This Bolognese sauce is the best I've ever tasted. The flavors are so rich and complex, and it's incredibly satisfying. The long simmer time really makes a difference. I will definitely make this again.
The sauce was okay. It took a long time to cook, and I'm not sure the result was worth the effort. It wasn't bad, but it wasn't amazing either. I think I'd prefer a different recipe next time.
A solid Bolognese recipe. I appreciated how easy it was to follow. The only thing I might change next time is to use a bit more pork for a richer flavor. Overall, a very enjoyable meal.
It was good, but not outstanding. The sauce was a little too watery, even after simmering. Perhaps the amount of tomatoes should be adjusted. The flavor was decent, but I expected a bit more.
