This slow-cook bolognese recipe allows for the rich flavors of beef and pork, San Marzano tomatoes, sweet carrots, Chianti Classico wine, and black truffles to marry and develop into the best bolognese sauce ever. Try it out! You will not be disappointed.
Heat your Dutch oven on the stove over medium-high heat. Add in olive oil. Once oil is hot enough, add in carrots, onion, celery, whole smashed garlic cloves, salt, pepper, and red pepper flakes. Stir frequently until onions are translucent.
Add in ground beef and ground pork. Season the meat with salt and pepper. Stir and break up the meat into small chunks.
When the meat is lightly browned, add in tomato paste, continue stirring, and cook down tomato paste for two minutes.
Add in wine. Stir in and scrape up all the browned bits from the Dutch oven. Let wine cook down for two minutes.
Next, stir in San Marzano tomatoes, beef broth, and cheese rind. Season more with salt, pepper, and red hot pepper flakes.
Bring to a boil, lower the heat, cover, and simmer for three hours.
Remove the cheese rind and whole garlic cloves.
Stir in balsamic vinegar, sugar, and black truffle oil. Season with more salt and pepper to taste.
Garnish with parsley, basil, grated cheese, etc. and enjoy!