In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and pork and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Add the chopped onion, celery, and carrot to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic, tomato paste, dried oregano, dried basil, salt, and black pepper. Cook for 1 minute more.
Pour in the red wine and cook, scraping up any browned bits from the bottom of the pot, until the wine has reduced slightly, about 5 minutes.
Add the crushed tomatoes and beef broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or up to 4 hours, stirring occasionally.
Stir in the milk or cream (optional) during the last 30 minutes of cooking. Taste and adjust seasonings as needed.
Serve the Bolognese sauce over your favorite cooked pasta. Garnish with grated Parmesan cheese and fresh parsley, if desired.
Best Bolognese I've ever made! The slow cooking process really brings out the flavors, and the combination of beef and pork is perfect. This will be my go-to recipe from now on.
It was decent. The meat cooked well, but I missed the specific instructions regarding vegetable preparation.
A very good recipe. I particularly enjoyed the balance of flavors. The instructions were easy to follow. I did find that the sauce was a little thin, so I simmered it for a bit longer to thicken it up.
This Bolognese sauce was really good. I liked the depth of flavor from the wine. Next time, I might add a bit more vegetables, maybe some celery, but overall, a great recipe!
It was okay. The sauce was a bit too acidic for my taste. I might try adding a pinch of sugar next time to balance it out. The meat was cooked well though.
