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

Baked Bolognese Sauce melds the rich flavors of traditional Italian Bolognese with the comforting texture of a casserole. Originating from Bologna, Italy, this dish combines ground meat, aromatic vegetables, tomatoes, and spices, slow-cooked to perfection. Baking the sauce allows all the flavors to marry beautifully, creating a hearty, savory dish that's perfect for family dinners or entertaining guests. This recipe transforms the classic stovetop method into a hands-off, oven-baked delight that's sure to impress.

Baked Bolognese Sauce pairs wonderfully with a variety of sides. Serve it over freshly cooked pasta, or use it as a filling for lasagna. For a complete meal, accompany it with a crisp green salad drizzled with balsamic vinaigrette, crusty garlic bread for dipping, and a glass of robust red wine, such as Chianti or Sangiovese. To balance the richness, a light, lemony dessert like sorbet or panna cotta would be a perfect finish.

Servings: 6

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.

Serve the sauce hot over pasta, in lasagna, or as desired.

For a lighter version, you can substitute ground turkey or chicken for the beef and pork. To add a bit of heat, incorporate a pinch of red pepper flakes when adding the dried herbs. For a deeper, more complex flavor, consider adding a splash of balsamic vinegar along with the tomatoes. Vegetarians can replace the meat with a mixture of finely chopped mushrooms or lentils for a hearty, plant-based alternative.