In a large pot or Dutch oven, heat olive oil over medium heat. Add the pancetta (if using) and cook until crispy. Remove the pancetta and set aside, leaving the rendered fat in the pot.
Add the ground beef, pork, and veal (if using) to the pot. Cook, breaking the meat apart with a spoon, until browned. Drain off any excess fat.
Add the diced onion, carrot, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant. Add the tomato paste and cook for 2-3 minutes, stirring constantly, to caramelize the paste.
Pour in the red wine (if using) and scrape the bottom of the pot to deglaze, lifting any browned bits. Let the wine reduce slightly.
Add the crushed tomatoes, tomato sauce, beef broth, bay leaf, and dried oregano. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low. Cover and let simmer for at least 2-3 hours, or longer for a richer flavor, stirring occasionally.
Season with salt, pepper, and a pinch of sugar to taste. Remove the bay leaf before serving. Stir in the reserved pancetta (if using).
Serve the Bolognese sauce over your favorite cooked pasta. Garnish with grated Parmesan cheese and fresh parsley.
Absolutely delicious! The sauce was rich and flavorful, just like my grandmother used to make. The slow cooking really makes a difference. I served it over tagliatelle, and it was perfect.
It was okay. The sauce tasted a bit too acidic for my liking. Maybe I needed to add a bit more sugar to balance it out. I also found the recipe a bit lacking in instructions.
Best Bolognese sauce I've ever made! The meat was tender, the tomatoes were sweet, and everything blended perfectly. The perfect meal for a cold evening.
A solid Bolognese sauce. I added a bit of nutmeg, which gave it a nice depth of flavor. Easy to make, even without detailed instructions. Good!
