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

Baked Bolognese Sauce
This slow-baked Bolognese is a rich, comforting classic perfect for a relaxed Sunday supper. The oven’s gentle, even heat brings out deep, layered flavors by allowing the ingredients to slowly meld together. The result is a silky, robust sauce that elevates any pasta dish—and it’s well worth the time it takes.

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Ingredients:

Ingredient	Amount
Olive oil	2 tablespoons
Onion, finely chopped	1 large
Carrots, diced	2
Celery stalks, diced	2
Garlic, minced	4 cloves
Ground beef	1 pound
Ground pork	1 pound
Whole milk	1 cup
Dry white wine	1 cup
Crushed tomatoes	2 cans (28 oz each)
Tomato paste	2 tablespoons
Dried oregano	1 teaspoon
Dried basil	1 teaspoon
Bay leaves	2
Salt and pepper	To taste
Grated Parmesan (optional)	1 cup

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Instructions:

Step 1: Sauté the Vegetables
Preheat your oven to 325°F (165°C). In a large, oven-safe Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook for 7–10 minutes, stirring occasionally, until the vegetables have softened.

Step 2: Cook the Meats
Add the ground beef and pork to the pot. Break up the meat as it cooks, and continue until it’s evenly browned and fully cooked through.

Step 3: Add Milk and Wine
Pour in the milk and let it simmer until mostly evaporated—about 5 minutes. Then add the white wine and continue to cook until reduced by half, another 5 minutes or so.

Step 4: Build the Sauce
Stir in the crushed tomatoes, tomato paste, oregano, basil, and bay leaves. Season with salt and pepper to your liking. Mix everything thoroughly.

Step 5: Bake Low and Slow
Bring the sauce to a gentle simmer on the stove, then cover the Dutch oven with a lid and place it in your preheated oven. Let it bake for 3 hours, giving it a stir every now and then.

Step 6: Finish and Serve
Once done, take the pot out of the oven and remove the bay leaves. For extra richness, stir in grated Parmesan if desired. Serve hot over your favorite pasta, layer it into lasagna, or use it however you’d like.