A rich, slow-simmered Italian meat sauce perfect for pasta night. This authentic recipe takes about 3 hours including prep and simmering, but most of that time is hands-off. Great for beginners wanting to master a classic comfort dish that tastes even better the next day.
Finely dice the onion, carrot, and celery into small, uniform pieces (about 1/4 inch). This mixture is called soffritto and forms the flavor base of your sauce.
Peel and finely mince the garlic cloves. Set aside separately from the other vegetables as it will be added later to prevent burning.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
Add the minced garlic and tomato paste to the pot. Stir constantly for about 2 minutes until the tomato paste darkens slightly and becomes fragrant. This deepens the flavor.
Increase heat to medium-high. Add the ground beef, breaking it up with your spoon. Cook for 8-10 minutes until the meat is browned and no longer pink. Break up any large chunks as you go.
Add the ground pork to the pot and cook for another 5-7 minutes, breaking it up and browning it along with the beef. The combination of meats creates deeper flavor.
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 5 minutes until it reduces by about half and the alcohol smell mellows.
Pour in the crushed tomatoes and whole milk. The milk adds richness and helps tenderize the meat. Stir everything together thoroughly.
Add the dried oregano, dried basil, bay leaves, salt, and black pepper. Stir well to combine all the seasonings throughout the sauce.
Reduce heat to low and let the sauce simmer gently, uncovered, for 2-2.5 hours. Stir every 20-30 minutes to prevent sticking. The sauce should bubble very gently and reduce to a thick, rich consistency.
After simmering, remove the bay leaves and taste the sauce. Add more salt and pepper if needed. If the sauce tastes too acidic, add a pinch of sugar to balance it.
Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Add the drained pasta directly to the pot of bolognese sauce. Toss together over low heat for 2-3 minutes, adding a splash of reserved pasta water if needed to help the sauce coat the pasta.
Divide the pasta among serving bowls. Top with freshly grated Parmesan cheese and torn fresh basil leaves if desired. Serve immediately with extra Parmesan on the side.