Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

Add the finely chopped onion, carrot, and celery to the pot.

Cook for 8–10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.

Pro Tip: Don’t rush this step—let the veggies cook slowly to bring out their natural sweetness and depth of flavor.

Add the minced garlic to the pot with the softened veggies.

Stir for about 1 minute, just until fragrant—be careful not to burn the garlic.

Pro Tip: If the garlic starts to brown too quickly, lower the heat. Burnt garlic can make the sauce taste bitter.

Add the ground beef and ground pork to the pot.

Break up the meat with a wooden spoon, making sure it’s fully browned and no longer pink (about 8–10 minutes).

Stir occasionally, ensuring the meat gets evenly browned for the best flavor.

Pro Tip: Make sure the meat is well-browned before moving on. The caramelization adds a lot of flavor to the sauce!

Pour in 1 cup of red wine.

Stir the meat and vegetables as the wine bubbles up, scraping the bottom of the pot to release any browned bits (they’re packed with flavor!).

Let the wine simmer for 3–4 minutes until it’s mostly reduced.

Pro Tip: Let the wine reduce to concentrate the flavor. If you skip this step, you might miss out on that deep, rich taste.

Add the 28 oz can of crushed tomatoes to the pot, including the juice.

Pour in the 1/2 cup of milk (or cream if you prefer a richer sauce).

Stir to combine everything evenly.

Add the fresh thyme, bay leaves, and chopped basil (if using).

Season with salt and pepper to taste.

Pro Tip: Stir everything well to make sure the milk blends in smoothly with the tomatoes. The milk will soften the acidity of the tomatoes and create a velvety texture.

Bring the sauce to a gentle simmer over low heat.

Cover the pot partially with a lid, leaving a small gap for steam to escape.

Let the sauce simmer for 1.5 to 2 hours, stirring occasionally.

Taste and adjust seasoning if needed.

Pro Tip: The longer you let the sauce simmer, the more flavorful it becomes. If you have time, let it cook even longer for an even richer taste.

Remove the bay leaves and thyme sprigs (if using fresh thyme).

Serve the bolognese sauce over your favorite pasta, such as spaghetti, tagliatelle, or pappardelle.

Garnish with freshly grated Parmesan cheese, if desired.

Pro Tip: For extra richness, drizzle a little more olive oil over the top before serving. It adds a glossy finish and a subtle fruity flavor.