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.
Fantastic recipe! The depth of flavor is incredible. I tried it with tagliatelle, as suggested, and it was perfect. This is a new favorite.
This Bolognese is the real deal! It tastes just like the ones I've had in Italy. The instructions are clear, and the result is fantastic. Highly recommended!
