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.

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