The only bolognese recipe you're going to need. This recipe is just for the bolognese sauce, but obviously, serve it with pasta. I've linked a post below that talks you through making the absolute most of dried pasta.
500g beef mince
500g pork mince
2 medium carrots diced
2 sticks celery diced
1 large onion diced
2 cloves garlic
Half a tube of tomato puree
Half a bottle of red wine
1 tin of plum tomatoes
Beef stock pot
Chicken stock pot
A generous pour of Worcestershire sauce
A handful of fresh thyme
In a large pan, on a medium-high heat, brown the meat ( you may need to do this in batches). Once browned, remove from pan.
Reduce heat to medium-low, add onions to the pan and soften, once soft, add carrots, celery, and grated garlic.
Once all have softened, turn up the heat and add the tomato puree, cook for a couple of minutes
Add your meat back into the pan along with a big glug of Worcestershire sauce, and turn up the heat.
Add in the wine and reduce for 5 minutes or until it has reduced by roughly half.
Add in stock pots, the tin of tomatoes, the herbs, and 500ml of water.
Bring to a simmer, then reduce the heat to low-medium.
Cook until the sauce is nice and thick, roughly 1hr/1.5hrs
Once finished the sauce should be thick enough to properly coat some pasta.
To serve, mix through pasta and top with lots of parmesan and some fresh basil if you have it!