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 and 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, until fragrant.
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 the 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.
Stir in the milk or cream (if using) and cook for another 15 minutes. Taste and adjust seasonings as needed.
Serve the Bolognese sauce over your favorite cooked pasta, such as tagliatelle or spaghetti. Garnish with grated Parmesan cheese and fresh parsley, if desired.
It was okay. I found it a bit too acidic, but maybe that's just my preference. I might try adding a touch of sugar next time to balance it out. The meat was well-cooked, though.
I had a hard time with the meat. It ended up a bit dry. I probably cooked it too long. I will try again, but I might use less time. Not a complete disaster, but needs tweaking.
This is my new go-to Bolognese recipe! The sauce has so much flavor, and it's surprisingly easy to make. I like that you can customize it with your favorite veggies. Five stars!
Very good, easy to follow, and it was a hit with my family. I did use a different type of pasta, but the sauce paired perfectly. Excellent recipe!
A good starting point for a Bolognese. I found the texture of the sauce a bit chunky. It's not bad, but not the best I've had.
