Authentic Bolognese Sauce

Heat olive oil in a large dutch oven or heavy pot over medium-low heat. Add in the diced onion, carrot, and celery, and cook until the vegetables have softened, about 4-5 minutes, stirring occasionally.

Increase the heat to medium. Use a spoon to move the veggies to the sides of the pan and add in the ground beef, ground pork, and pancetta. Brown the meat, breaking the meat up with a spoon while it cooks.

Once the meat has cooked and is no longer pink, turn the heat to medium-high and add in the red wine. Cook, stirring frequently, until the wine has been absorbed and is mostly evaporated.

Stir in the tomato paste and cook for about a minute, then add in the passata (or tomato sauce), salt, and parmesan rind (if using). Bring to a low simmer and then turn the heat down to low.

Cover the bolognese sauce with a lid and let simmer for 3½ hours, stirring occasionally. Do not let the sauce boil, it should just simmer during that time.

Stir in the milk and cook on low for another 30 minutes. Serve your bolognese sauce with hot cooked pasta and a sprinkle of parmesan cheese.