Never tried this in the oven before, but I’ve gotten do it again soon! Everyone loved it!
This rich and flavorful Bolognese sauce is slow-cooked in the oven for maximum depth of flavor. Serve it over your favorite pasta or use it as a base for lasagna.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, finely chopped | 1 large |
| Carrots, diced | 2 |
| Celery stalks, diced | 2 |
| Garlic, minced | 4 cloves |
| Ground beef | 1 pound |
| Ground pork | 1 pound |
| Whole milk | 1 cup |
| Dry white wine | 1 cup |
| Crushed tomatoes | 2 cans (28 oz each) |
| Tomato paste | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Dried basil | 1 teaspoon |
| Bay leaves | 2 |
| Salt and pepper | To taste |
| Grated Parmesan cheese | 1 cup (optional) |
Instructions:
- 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 softened, about 7-10 minutes.
- Add the ground beef and ground pork. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink.
- Pour in the milk and simmer until evaporated, about 5 minutes.
- Add the white wine and simmer until reduced by half, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper.
- Bring the sauce to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
- Bake for 3 hours, stirring occasionally.
- Remove from the oven and discard the bay leaves. Stir in Parmesan cheese if desired.
- Serve hot over pasta or use as desired.
