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.
Amazing! This Bolognese sauce is a game-changer. The flavors are complex and so satisfying. It tastes like it's been simmering all day, even though it probably hasn't. Best recipe ever!
This is a solid recipe. I've made it a couple of times now, and it's consistently good. I like the balance of flavors. Definitely recommend!
It was pretty good. I thought it was missing something, maybe a touch of sweetness. It was a good base, though, and I can see the potential.
Really enjoyed this sauce. The combination of beef and pork gives it a great texture. The wine really shines through. A little bit time-consuming, but worth the effort.
Absolutely delicious! The sauce had such a rich depth of flavor. I followed the recipe exactly and it was perfect. My family loved it. Will definitely make this again!
