Preheat a large frying pan over high heat and add a drizzle of cooking oil. Once the pan is hot, add the ground beef and ground pork. Brown the meat all over for 7 to 10 minutes, until nicely browned all over. As the meat is cooking, use a spatula to break it apart into small pieces. Watch my video recipe to see how it’s done. Transfer the browned meat into a braising pot.
Next, add the butter into the same pan and allow it to melt. Reduce the heat to medium and add the onion, carrots and celery. Sauté the mixture for 3 to 5 minutes, until the aromatics are tender. Add in the garlic and cook for 1 more minute. Next, pour in the wine and let it cook for a few minutes, until almost completely reduced. Transfer this mixture into the braising pot.
Combine the remaining ingredients with the browned meat and the aromatics in the braising pot. Add the beef broth, milk, diced tomatoes, tomato paste, dried herbs, salt, sugar and pepper, mixing well.
Bring the Bolognese up to a simmer over high heat, then cover the pan with a lid and reduce the heat to low. Slow cook the Bolognese over low heat for 2 to 2 ½ or even 3 hours, until the sauce is well reduced and aromatic. Once the sauce is done, sprinkle some freshly chopped basil over the top. Sauce is ready to be used right away.
For storing instructions and alternative cooking methods, see my post above.