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.
It was okay. The sauce was a bit too tomato-y for my taste. I might try adjusting the tomato ratio next time. The meat was cooked well, though.
Really good recipe. I added a bit of balsamic vinegar at the end for a bit of tang and it worked great. The depth of flavor was fantastic, just a very solid recipe.
Very good! The meat sauce was a bit salty, next time I'll reduce the amount of salt I put in. The flavor was very well developed and the time simmering really made a difference.
It was good, but could be better. I found the flavor to be a little one-dimensional. Adding some herbs or spices might improve it. The texture was good, though.
Great recipe. I added a bit of red pepper flakes for a touch of heat, and it was fantastic. The meat was cooked perfectly, and the sauce had a wonderful depth of flavor. Highly recommend.
