In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned.
Add chopped onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in minced garlic and tomato paste. Cook for 1-2 minutes, until fragrant.
Pour in red wine (if using) and cook, scraping up any browned bits from the bottom of the pot, until the wine is mostly evaporated, about 5 minutes.
Add crushed tomatoes, tomato sauce, beef broth, dried oregano, dried basil, bay leaf, salt, and pepper to the pot. Stir to combine.
Bring the sauce to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.
Remove the bay leaf before serving. Stir in fresh parsley (if using). Serve hot over your favorite pasta, such as spaghetti, tagliatelle, or rigatoni.
Excellent! This Bolognese is perfect for a cold night. The meat was tender, and the sauce was rich and well-balanced. Highly recommend this one.
Hands down, the best Bolognese I've ever made! The slow cooking really made a difference. The depth of flavor was incredible. Definitely recommend this recipe!
It was okay. The sauce was a bit too acidic for my taste. I think maybe next time I would try adding a pinch of sugar to balance it out.
Absolutely delicious! The sauce was so rich and flavorful. I followed the recipe exactly and it turned out perfect. My family loved it, and it's a new staple in our household.
Very good. I like that it is slow-cooked. I prefer a thicker sauce, so I simmered it a bit longer. Overall, a very tasty and easy recipe.
