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.
The sauce was a bit too acidic for my taste. I might try adding a pinch of sugar next time to balance it out. Otherwise, it was a decent recipe, and the texture was spot on.
It was okay. I felt like it was missing something. Maybe a bit more garlic and some fresh herbs would have enhanced the flavor. It's a decent base recipe, though.
It was a good Bolognese. I felt it needed a touch more salt, but otherwise, the flavor was good. The instructions were easy to follow.
Absolutely delicious! The sauce was rich and flavorful, and the combination of beef and pork gave it a wonderful texture. My family devoured it. Will definitely be making this again!
This Bolognese was fantastic. I loved the depth of flavor the red wine provided. It did take a while to cook, as the recipe described, but it was worth the wait. Next time, I might add a little more herbs for extra flavor.
