First Step: Prepare the ingredients Finely chop the yellow onion, crush or mince the garlic, and dice the carrot and celery to ensure uniform cooking and a smooth sauce texture.

Second Step: Sauté the vegetables Heat olive oil in a large pot or Dutch oven over medium heat. Cook the onion until soft, about 3 to 4 minutes, then add garlic, carrot, and celery. Sauté until the vegetables have softened, approximately 5 to 10 minutes, developing the base flavor.

Third Step: Brown the meats Add the lean ground beef and ground pork to the pan. Use a wooden spoon to break up the meat and cook until no pink remains, about 5 to 7 minutes. Drain excess fat if necessary to keep sauce light and healthy.

Fourth Step: Deglaze with wine or broth Pour in the dry red wine or beef broth, simmering uncovered to allow most liquid to evaporate, roughly 10 minutes. This step intensifies the sauce’s flavor and tenderizes the meat.

Fifth Step: Add milk and simmer Stir in the whole milk and continue simmering uncovered until it almost evaporates, approximately 8 to 12 minutes. Milk adds creaminess and balances tomato acidity for smoothness.

Sixth Step: Incorporate tomatoes and seasonings Add the whole peeled tomatoes with juice, crushing them gently by hand or with a spoon. Stir in tomato paste, Italian seasoning or grated nutmeg, and bay leaf. Bring to a gentle simmer.

Seventh Step: Simmer slowly Reduce heat to low and cook the sauce at a very gentle simmer, partially covered, for at least 1 to 1½ hours. Stir occasionally to prevent sticking and allow flavors to meld and thicken the sauce deeply.

Final Step: Season and serve Remove the bay leaf and taste the sauce, adding salt and freshly ground black pepper as needed. Serve the bolognese sauce hot over your favorite pasta, such as pappardelle, or vegetable-based noodles. Garnish with freshly grated Parmesan cheese or herbs if desired.