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Directions:
Preheat your oven to 325°F (165°C).
In a large oven-safe Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 7-10 minutes.
Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink.
Pour in the milk and simmer until it has evaporated, about 5 minutes.
Add the white wine and continue to simmer until it has reduced by half, about another 5 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper to taste.
Bring the sauce to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
Bake the Bolognese sauce for 3 hours, stirring occasionally to prevent sticking.
Remove from the oven and discard the bay leaves. If desired, stir in 1 cup of grated Parmesan cheese for additional richness.
Serving Suggestions:
Serve the sauce hot over pasta, as a filling for lasagna, or simply enjoy on its own with some crusty bread.
Variations & Tips:
For a lighter version: Substitute ground turkey or chicken for the beef and pork.
For a bit of heat: Incorporate a pinch of red pepper flakes when adding the dried herbs.
For a deeper flavor: Add a splash of balsamic vinegar along with the tomatoes.
Vegetarian alternative: Replace the meat with finely chopped mushrooms or lentils for a hearty, plant-based option.
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