Ingredients:

• 1/4 cup extra virgin olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup dry red wine
• 1 cup whole milk
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 cup beef or chicken broth
• 1/2 cup heavy cream (optional)
• Grated Parmesan cheese, for serving
• Fresh basil leaves, chopped, for garnish
• Freshly cooked pasta (tagliatelle or fettuccine), for serving

Instructions:

In a large pot heat the olive oil over medium heat. Add the chopped onion, carrots and celery. Sauté until the vegetables are soft and the onion is translucent. About 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Increase the heat to medium-high. Add the ground beef and ground pork. Break up the meat and cook until browned and cooked through.

Pour in the red wine and let it simmer for a few minutes until the alcohol evaporates.

Lower the heat to medium. Then add the crushed tomatoes and tomato paste. Stir well to combine.

Pour in the milk and add the ground nutmeg. Stir and let the mixture simmer gently for about 10 minutes.

Season with salt and freshly ground black pepper to taste.

Add the beef or chicken broth and bring the sauce to a gentle simmer. Cover the pot partially with a lid and let it simmer for about 2 to 3 hours, stirring occasionally. The sauce should thicken and the flavors meld together.

If using heavy cream add it now and stir to incorporate. This step is optional but adds richness to the sauce.

Adjust seasoning if needed.

Your Bolognese sauce is now ready!