Italian Bolognaise
Submitted by Sue Lowes on Jul 15, 2010

Ground Beef and Veal, along with a touch of red wine make this wonderful pasta sauce.

Servings:
6

Complexity:   
Very Easy

Total Time:
3 hours

Ingredients:
1 onion, chopped
3 celery sticks, chopped
1/2 cup olive oil
1/2 pound ground beef
1/2 pound ground veal
3/4 cup red wine
28 oz can tomato sauce
Salt to taste

Directions:
Saute onion and celery in olive oil. Add ground meats and cook on medium high heat until browned. Add wind and cook until mostly evaporated. Add tomato sauce and salt to taste. Turn to low and cook for about two hours until nearly all liquid has cooked out.

Cook's Notes:
This sauce is excellent paired with egg fettuccini or any pasta. Toss pasta with fresh baby spinach before topping with the bolognaise and shaved Parmigiano-reggiano cheese.

If you don't have or like ground veal, use a total of 1 pound of ground beef in the sauce.