My mom used to whip up a big batch of this, and it never lasted more than a few days.

As the days grow cooler and the leaves begin to turn, there's nothing quite as comforting as a hearty meal shared around the family table. This Classic Bolognese with Fall Vegetables is a cozy twist on the traditional Italian meat sauce, incorporating the best of autumn's produce. Whether you're gathering for Sunday dinner or planning a weeknight meal, this recipe is a delightful way to celebrate the season and bring everyone together with a dish that warms both the body and soul.

This rich and flavorful Bolognese pairs wonderfully with a simple green salad topped with a light vinaigrette, as well as some crusty garlic bread for sopping up the sauce. You might also consider serving it over spaghetti or any of your favorite pasta shapes. For an extra-special touch, a sprinkling of freshly grated Parmesan cheese on top will add a delicious finish.

Servings: 6

1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced
1 pound ground beef
1 pound ground pork
4 cloves garlic, minced
1/2 cup red wine
1 can (28 ounces) crushed tomatoes
1 cup beef broth
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
1 bay leaf
1/2 cup whole milk
1/4 cup fresh parsley, chopped

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, cooking until they are tender, about 5-7 minutes.

2. Add the zucchini and cook for an additional 3-4 minutes until softened.

3. Push the vegetables to one side of the skillet and add the ground beef and ground pork. Cook until browned, breaking up the meat with a spoon.

4. Stir in the garlic and cook for another minute until fragrant.

5. Pour in the red wine and simmer until it is mostly evaporated.

6. Transfer the mixture to your slow cooker and add the crushed tomatoes, beef broth, tomato paste, oregano, basil, thyme, salt, pepper, and bay leaf.

7. Cover and cook on low for 6-8 hours, stirring occasionally.

8. About 30 minutes before serving, stir in the whole milk and continue to cook.

9. Remove the bay leaf and stir in the fresh parsley just before serving.

For a lighter version, you can use ground turkey or chicken instead of beef and pork. If you have picky eaters, you can finely grate the vegetables so they blend into the sauce more seamlessly. For a vegetarian option, substitute the meat with a mixture of chopped mushrooms and lentils; they will provide a meaty texture that’s just as satisfying. Feel free to play around with the vegetables - butternut squash or sweet potatoes would also be great autumn additions.