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.
Fantastic! This Bolognese is restaurant quality. The long simmering time really makes a difference. I served it with tagliatelle and it was a perfect match. Will definitely make again.
Really enjoyed this recipe! The sauce was rich and hearty, and it paired perfectly with the pasta. I loved the hint of herbs. It's a great recipe for a comforting meal on a cold night.
Absolutely delicious! The sauce was rich and flavorful, just like my grandmother used to make. I followed the recipe exactly and it was perfect over spaghetti. Highly recommend!
This recipe is a keeper! The sauce was so flavorful and the texture was perfect. I used it in a lasagna and it was a huge hit. Highly recommend this Bolognese sauce recipe.
I was disappointed. The sauce tasted bland, and I didn't feel it had the depth of flavor I expected. Perhaps I needed to use better quality ingredients.
