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.
Excellent recipe. The long simmering time really does work. It's a great recipe for a weekend meal. I found it was easy to prepare and the family loved it!
Delicious! The sauce was rich and the flavors were well-balanced. I used a high-quality Parmesan, and it elevated the dish even more. Will definitely make this again.
The flavor was good, but the sauce was a bit thin. I might try adding a little cornstarch next time to thicken it up. Overall, a decent recipe.
This Bolognese was really good. The meat was tender, and the sauce was flavorful. I added a bit more wine, which I think enhanced the taste even further. Great recipe!
A solid recipe. I think it could use more herbs. Maybe a bay leaf or some oregano. Otherwise, pretty good, and simple to put together.
