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.
This recipe is a keeper! The Bolognese was rich, savory, and incredibly satisfying. The use of both ground beef and pork is a fantastic touch. The best Bolognese recipe I've tried.
I really enjoyed this Bolognese. The cooking process was clearly explained. The slow cooking is a must and creates a wonderfully complex flavor profile. Highly recommended.
