In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
Add the ground beef and ground pork to the pot. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess fat.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
Stir in the tomato paste, crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring to a simmer.
Reduce the heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Stir in the milk and grated Parmesan cheese. Simmer for another 15 minutes, stirring occasionally, until the sauce thickens slightly.
Serve the Bolognese sauce over your favorite pasta. Garnish with fresh parsley and extra Parmesan cheese, if desired.
I had some issues with the sauce. It was too watery even after simmering for a long time. I followed the recipe closely, but the consistency wasn't right.
A solid recipe. I followed the instructions carefully, and the sauce turned out great. I particularly liked the inclusion of milk; it added a nice creaminess. I would make this again.
This is a winner! The flavors are amazing, and the sauce is perfect for any pasta. My family loved this. I followed all the steps and it was a great success.
The best Bolognese I've ever made! The slow cooking really makes a difference. The sauce was thick, and the flavors were so well-balanced. Highly recommend this recipe.
Excellent recipe overall. I used a different type of pasta, but it worked well with the sauce. The instructions were very clear.
