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.
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.
Very flavorful and easy to follow. I made a vegetarian version with lentils, and it worked surprisingly well. Great base recipe!
Very tasty and easy to follow. I would recommend this recipe. I would add some extra herbs.
This recipe is perfect! It's the best Bolognese sauce I have ever eaten, not even in restaurants! I followed the instructions and it turned out perfectly. Highly recommend!
I found the sauce a little bland. I had to add a lot more seasoning than I expected. Not a bad recipe, but it needs more flavor.
