Sunday Bolognese Sauce

Summary
Prep time	20 min
Cook time	~3 hours
Source	Instapiks.com
Yield / serves	6-8 servings
Rating	Delicious

Ingredients

• 2 lg carrots
• 2 celery ribs
• 3 fat cloves garlic
• 1 lg onion
• 1/4 c olive oil
• 1 lb ground chicken
• 1 lb pork sausage
• Freshly grated nutmeg
• Pinch of cinnamon
• 1 c cream
• 1 c beef stock (or chicken)
• 2 1/2 c red wine (lighter is better, Pinot not Syrah)
• 2 c crushed tomatoes in puree (Alessi has a big can)
• salt & pepper to taste

Preparation

Finely chop carrots, celery garlic, and onion in food processor.

Heat olive oil in pot over med heat. Add vegetables, a big pinch of salt, and turn heat to med-low. Saute slowly without browning for 30-40 min, until veg is soft and concentrated.

Add meats, with a bit more salt and a few shavings of nutmeg, and a shake of cinnamon. Break up the meat as it sautes, cook until the color is gone.

Add cream and adjust heat so cream simmers slowly. Stir frequently until cream is cooked away, still breaking up meat.

Add stock and simmer slowly away, continuing to stir. Add wine and do the same.

Add tomatoes and keep simmering until sauce is reduced a bit more, really to your liking. Thick, but not dry. Hit it with your desired salt and pepper.

Serve over pasta, or on a crusty hunk of bread with olive oil and parmesan. Or eat straight from pot while standing over the stove and not looking outside.