In a large pot or Dutch oven, brown the ground beef and pork over medium-high heat. Drain off any excess fat.
Add the chopped onion, carrot, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the garlic, tomato paste, and dried oregano. Cook for 1 minute, until fragrant.
Pour in the crushed tomatoes and beef broth. Bring to a simmer.
Reduce the heat to low, cover, and simmer for at least 1 hour, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Stir in the milk or cream (if using) during the last 15 minutes of cooking. Season with salt and pepper to taste.
Serve the Bolognese sauce over your favorite cooked pasta. Garnish with grated Parmesan cheese and fresh basil, if desired.
I found it to be too bland and not as flavorful as other Bolognese recipes I have tried. Perhaps I needed to use more herbs or add some wine. It didn't work for me.
Absolutely delicious! The sauce was so rich and flavorful. I followed the recipe exactly and it turned out perfect. The long simmering time really makes a difference. Will definitely make this again!
Not bad. It was a bit bland at first, but I added some extra herbs and spices and it improved quite a bit. The texture was good, but the initial flavor was lacking.
It was good, but not amazing. The sauce was a little thin, even after simmering. Maybe I didn't cook it long enough. I'll try it again and see if I can get a better result.
Very good sauce! I made a large batch and froze some for later. The instructions could be a little more detailed, but overall, it's a winner. I added a bay leaf during the simmering process.
