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<center><h3>SPAGHETTI BOLOGNESE</h3></center>
<br><b><font size="+1"><i>Ragù alla Bolognese</i></font></b>
<p><font size="+1">Emilia-Romagna</font><br><font size="+1">Preparation - Medium</font><br><font size="+1">Prep: 30 min Cook: 3-5 hrs</font><br><font size="+1">Serves 4 - 6</font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>Spaghetti Bolognese - Bolognese sauce usually features at least two different kinds of meat, the meat is usually minced, not ground, and milk or cream in some measure is added at some point. This is our adaption of the Bolognese recipe. For a quick meat sauce with ground beef, see <a href="http://www.e-rcps.com/pasta/rcp/p_klmn/meat_er.shtml"><font color="#0000FF">Simple Meat Sauce</font></a> or try the more <a href="/pasta/rcp/p_abc/bolognese_m.shtml"><font color="#0000FF">classic Bolognese Sauce</font></a> with milk and nutmeg.</b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b><ul>
<li>3 Tb olive oil</li>
<li>3 TB butter</li>
<li>1 large onion, finely chopped</li>
<li>2 stalks celery finely chopped</li>
<li>2 carrots finely chopped (size of a wooden match head)</li>
<li>2 bay leaves</li>
<li>1/2 tsp dry oregano (more to taste) 1 tsp fresh</li>
<li>1/4 cup red wine (optional)</li>
<li>1 14 oz and 1 28 oz cans tomatoes (36 oz all together)</li>
<li>6 oz tomato sauce</li>
<li>1 lbs meat, good quality beef, minced</li>
<li>1/4 lb ground pork or Italian style pork sausage broken up in small pieces</li>
<li>salt </li>
<li>chili pepper or pepperoncino, small piece (more to taste)</li>
</ul></b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>IN an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add the celery, carrot and optional hot pepper and cook gently until softened, about 2 - 4 minutes.</b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>ADD the minced beef and the pork sausage, breaking it up with a fork. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine has evaporated.</b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>ADD the tomatoes, the oregano and the bay leaves and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)</b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>USING FRESH TOMATOES: Plunge in hot water, peel and de seed as much as possible, simmer in a little water, covered, until soft, then process briefly to a coarse sauce consistency before adding.</b></font></p>
<p><font color="#253A70" face="times new roman" size="+1"><b>YOU can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.</b></font></p>
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