Classic Bolognese

Classic Bolognese

A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time.  You can freeze leftovers in small batches.

INGREDIENTS

3 Tablespoons Olive Oil

1 Large Chopped Onion

3 Cloves Chopped Garlic

I Peeled and Chopped Carrot

1 Chopped Celery Stalk

1 ½ Pounds Ground Meat

You Can Use Beef, Pork and/or Veal or Ground Chuck

½ Cup Red Wine

28 Ounces Chopped Plum Tomatoes (1 Large Can)

2 Teaspoons Salt

¼ Teaspoon Ground Black Pepper

1/8 Teaspoon Ground Nutmeg

¼ Cup Heavy Cream

In a 5 quart Dutch oven, heat oil over medium heat.  Add the onions, garlic, carrots, celery and cook.  Stir occasionally for about 10 minutes.  Add ground meat and cook, breaking up meat with side of spoon, until no longer pink.  Stir in wine and heat to boiling.  Stir in tomatoes with their juice, salt, pepper and nutmeg.  Heat to boiling over high heat.  Reduce heat and simmer, stirring occasionally for about an hour.  Stir in cream and heat through, stirring constantly.  Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings.  Makes 5 Cups.