Ingredients:

  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 large onion, finely chopped (about 1 cup)
  • 2 carrots, finely chopped (about ¾ cup)
  • 2 celery stalks, finely chopped (about ¾ cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground beef (chuck or sirloin), ideally 80/20 blend
  • 1/2 pound (225g) ground pork (or Italian sausage, casings removed)
  • 4 ounces (115g) pancetta or bacon, finely diced
  • 1 cup (240 ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup (240 ml) whole milk
  • 1/2 cup (120 ml) beef broth or stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for serving

Instructions:

  1. Heat olive oil in the Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened and slightly translucent, about 8-10 minutes. Stir occasionally to prevent burning. Add garlic and cook for another minute until fragrant.
  2. Add pancetta (or bacon) and cook until crispy, rendering its fat. Add ground beef and pork (or Italian sausage), breaking it up with a wooden spoon. Cook until the meat is browned all over. Drain off any excess grease.
  3. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5-7 minutes. This adds depth of flavour.
  4. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, and bay leaf. Season with salt and pepper to taste.
  5. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or up to 4 hours. Stir occasionally to prevent sticking, and add beef broth/stock if the sauce becomes too dry. For a classic bolognese recipe the simmer is key.
  6. During the last 30 minutes of simmering, stir in the milk. This will tenderize the meat and create a richer, creamier sauce.
  7. Remove the bay leaf before serving. Serve hot over your favorite pasta, garnished with freshly grated Parmesan cheese and chopped parsley.