A traditional meat sauce to serve with simple pasta dishes.

This is another variation of the traditional Bolognese Sauce.

Ingredients

• 1 Tbs butter
• 1 medium onion, peeled and finely chopped
• 2 celery stalks, finely chopped
• 1/2 pound of ground beef
• 1/2 pound Italian sausage meat
• 1 Tbs tomato purée
• 1 large carrot, peeled and finely chopped
• 1/2 cup dry white wine
• 1/2 cup beef broth
• 2 garlic cloves, peeled and finely chopped
• 2 cups canned, whole peeled tomatoes, with the juice, coarsely chopped
  
• salt
• black pepper, freshly ground

Directions

1. Melt the butter in a pan and gently cook the onion, celery, and carrot over a medium heat until browned.
2. Add the ground beef and sausage meat to the vegetables and cook for 3 minutes.
3. Add the tomato purée, canned tomatoes, wine, beef broth, garlic, salt, and pepper.
4. Cover and simmer for 30 minutes.

Note: For a smoother sauce try this Bolognese Pasta Sauce. The Bolognese traditionally serve this sauce with freshly made tagliatelle. Rather than going with the American standard of spaghetti use a flat pasta instead. I like to use reginette a wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to lasagna (lasagna is the name of the noodles not the dish).