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.
Excellent! This is the best Bolognese I have ever made. The depth of flavor is amazing, and the sauce is perfect with any type of pasta. The long simmering time is worth it. Highly recommended!
Great recipe! I followed it exactly and the sauce was delicious. Maybe a touch more salt next time, but overall, a fantastic Bolognese. The leftovers were even better the next day!
Very good sauce! I added some mushrooms for extra flavor and texture, and it worked perfectly. The recipe is well-written, and the instructions were clear. Will make it again.
I wasn't a fan. The sauce was too acidic for my taste, and I didn't think the flavors blended well together. I might have done something wrong, but I won't be making this again.
This recipe is a game changer! The flavors are so rich and complex. It's perfect for a special occasion, or just a cozy night in. The cream at the end is a must!
