Gather all the ingredients and finely chop the onions, garlic, celery, onions and red pepper.
Cook onions, garlic, celery, carrots, red pepper in olive oil. Stir occasionally, until vegetables are soft.
Add ground beef and ground pork to the vegetables. Cook until brown and strain out any excess fat. Add red wine to deglaze the bottom of the pot. You can use veal instead of pork, if you like.
Add the milk, stock (or water), crushed tomatoes, and tomato paste and mix well.
Add the mixture of herbs to the pot.
Gently allow the sauce to simmer for about 90 mins or longer, under low heat. Stir occasionally.
The consistency after 90 mins should be thick and chunky. Remember, you can freeze any unused portions for later use. Don't forget to taste and add salt and freshly ground black pepper.
I like to eat this with a pasta. Today, I am making broad egg noodles. Boil them in salted water as per the package directions.
Serve the hot Bolognese sauce over the pasta. Bon appetit!