1. Peel and dice your carrots, onion and celery.
2. Place a large pot over medium heat.
3. Add a drizzle of olive oil and then fry your chopped vegetables until softened and slightly golden brown, about 8-10 minutes.
4. Next, remove your vegetables from the pot and set them aside until needed.
5. Add another drizzle of olive oil to your pot then add your beef (and pork mince if using). Fry your beef and pork mince on high until deep golden brown, breaking it up into small mince crumbs with your wooden spoon. Don’t rush this step!
6. Once the mince is deeply golden, add back in your vegetables. Add your milk and turn the heat to high, until the milk is reduced to almost nothing, add the wine and repeat the process.
7. Once the liquids have all but evaporated, add in the tinned tomatoes. Swirl your tomato tins with water, and add this into the pot too. Set your heat to low and simmer the mixture for 3 hours, topping it up with water and stirring (from time to time) as you go to prevent sticking.
8. Once ready season the Bolognese with salt and pepper. Serve with spaghetti and loads of really good parmesan.

Instant Pot:

1. Peel and dice your carrots, onion and celery.
2. Set your instant pot to saute on a medium high heat.
3. Add a drizzle of olive oil and then fry your chopped vegetables until softened and slightly golden brown, about 8-10 minutes.
4. Next, remove your vegetables from the pot and set them aside until needed.
5. Add another drizzle of olive oil to your pot then add your beef (and pork mince if using). Increase the heat to high on your Instant Pot. Fry your beef and pork mince on high until deep golden brown, breaking it up into small mince crumbs with your wooden spoon. Don’t rush this step!
6. Once the mince is deeply golden, add back in your vegetables. Add your milk and turn the heat to high, until the milk is reduced to almost nothing, add the wine and repeat the process.
7. Once the liquids have all but evaporated, add in the tinned tomatoes. Swirl your tomato tins with water, and add this into the pot too.
8. Pressure cook: Cancel the saute setting. Secure the pressure cooking lid and ensure the valve is set to sealing. Select pressure cook, and high pressure and set the timer to 20 minutes. Once cooked, perform a quick pressure release. Reduce the excess liquid on saute until the sauce becomes thick and a  has a deep rich colour.
9. Slow cook: Cancel the saute setting and select slow cook. Cook the sauce on low for 8 hours, or on high for 3 hours.
10. Once ready season the Bolognese with salt and pepper. Serve with your favourite pasta and loads of really good parmesan.

Happy Cooking x