Ingredients:

1 lb lean ground beef

1 lb ground pork

2 large cans (28 Oz each) Italian crushed tomatoes (see Tips)

3 Oz red wine

1 medium onion

2 garlic cloves

1 medium carrot 

1 celery stalk, a tender one from closer to the inside

3 TBSPs olive oil

1 or 2 Parmesan rinds

Salt and pepper to taste 

Fresh basil

Pinch of nutmeg (optional) 

4 Oz cream (optional)

Directions:

Finely mince onion, garlic, carrot and celery, preferably in a food processor.

Place olive oil in a Dutch oven and heat to low.

Add minced vegetables and stir.

When veggies are soft, gradually add the ground beef and ground pork, flaking meat and stirring as you go along.

Continue to stir often over medium-low heat until meat crumbles are dry and seared.

Add crushed tomatoes and add 3 cans worth of water from the empty tomato can 

Season with salt and pepper to taste and stir gently.

Also add a pinch of nutmeg, if using.

Add one or two Parmesan rinds.

Cover and cook on LOW for at least 2 hours, stirring occasionally to avoid sticking.

When sauce is done, taste and adjust seasoning if needed.

Add fresh basil and cream, if using.

Stir and shut off heat.

Cook your favorite pasta (preferably fresh) according to package directions and serve with plenty of Bolognese sauce and a sprinkle of grated Parmesan cheese.

TIPS:

My Bolognese uses a mix of ground beef and pork because, in the old days, beef was hard to come by but pork was always available and inexpensive. In my opinion, pork adds more flavor to the sauce and that’s why it’s still my favorite version!

Some crushed tomatoes are thicker than others. If yours looks watery, add a 6 Oz can of tomato paste to make sure you end up with a hardy sauce. Of course, monitor consistency of sauce, especially after the first hour of cooking, because the meat will absorb some of the liquids. Feel free to add a bit more water along the way, as needed.

Adding Parmesan rinds to pasta sauce adds a new layer of flavor. Just save the rinds from your Parmesan cheese and rinse under running water before adding to sauce at beginning of cooking. Note: by the end of cooking, you’ll have a gooey treat to enjoy over a piece of fresh bread. Yum!