Uncle Bill's Bolognese Sauce

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 4 tablespoons extra virgin olive oil
• 4 tablespoons butter
• 6 large garlic cloves, chopped small
• 2 large onions, chopped small
• 1 large carrot, scrubbed and shredded
• 4 large celery ribs, chopped small
• 1 tablespoon olive oil
• 1 lb cross-rib roasts or 1 lb inside round roast, cut into 1/2 inch cubes
• 1 lb ground veal
• 1 lb ground lamb
• 1/4 lb pancetta, chopped
• 1 (28 ounce) can plum tomatoes, mashed, include liquid
• 2 (10 ounce) cans mushrooms, bits and pieces, include liquid
• 1 (6 ounce) can tomato paste
• 1 large sweet red pepper, seeded and diced
• 1 large green pepper, seeded and diced
• 1 tablespoon dried oregano
• 6 tablespoons chopped fresh basil or 3 tablespoons dried basil
• 1 tablespoon italian seasoning
• 3 large bay leaves
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup dry red wine

Recipe

• 1 in a large frying pan, heat oil and butter on medium-high heat.
• 2 add garlic and onions and saute until onions are translucent, about 5 minutes.
• 3 add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
• 4 transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
• 5 using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
• 6 drain any fat and discard.
• 7 transfer fried meat cubes to the cooking pot.
• 8 to the cooking pot, add ground veal, ground lamb and pancetta and fry for about 10 minutes or until no pink is showing on the veal and lamb.
• 9 to the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
• 10 turn up the heat and bring to boil.
• 11 reduce heat to a light simmer.
• 12 add dried oregano, chopped fresh basil, italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
• 13 continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
• 14 do not let the bottom of the sauce burn.
• 15 when done, remove bay leaves and discard.
• 16 serve the sauce over pasta of your choice and sprinkle with freshly grated parmesan cheese.
• 17 note: you may use lean ground round instead of the roast.