Mafaldine with Bolognese Sauce

 

5 Tablespoons of Extra Virgin Olive Oil

1 Red Onion (chopped)

3 Carrots (chopped)

3 Celery stalks (Chopped…Use the celery leaves inside the celery stalk too..they add great flavor)

2 pounds of ground pork

1 pound of ground beef

2 cups of red wine 

3 (28 oz) of whole tomatoes (Pomodoro Pelati)

3 bay leaves

½ cup chopped fresh parsley

Salt and Pepper to taste (be generous with the black pepper)

 

1 – Heat the oil in a large frying pan.  Add the celery, onions and the carrots.  Cook for 10 minutes.  

2 – Turn up the heat.  Add the meat, and brown it, breaking it up as it cooks.  Season with salt and pepper.

3 – Add the red wine and cook until the alcohol is evaporated.  Make sure you scrape the bottom of the pan as you do this.  All those brown bits give the sauce great flavor.

4- Add the fresh parsley.

5 – Put the meat mixture into a large saucepan.  

6 – Pulse the tomatoes in a blender, leaving them slightly chucky.  Add the tomatoes to the saucepan. Season with salt and pepper.

7 – Cook on low for about 45 minutes.

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