Never tried this in the oven before, but I’ve gotten do it again soon! Everyone loved it!

2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 pound ground beef
1 pound ground pork
1 cup whole milk
1 cup dry white wine
2 cans (28 ounces each) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
2 bay leaves
Salt and pepper to taste
1 cup grated Parmesan cheese (optional)

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 the vegetables are softened, about 7-10 minutes.

Add the ground beef and ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until browned and no longer pink.

Pour in the milk and simmer until it has evaporated, about 5 minutes.

Add the white wine and continue to simmer until it has reduced by half, about another 5 minutes.

Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and bay leaves. Season with salt and pepper to taste.

Bring the sauce to a simmer, then cover the Dutch oven and transfer it to the preheated oven.

Bake the Bolognese sauce for 3 hours, stirring occasionally to prevent sticking.

Remove from the oven and discard the bay leaves. If desired, stir in 1 cup of grated Parmesan cheese for additional richness.