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Source: The Working Family's Cookbook

Bolognese Sauce
This robust sauce may be made days ahead and reheated with no loss of flavor.
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Serves: makes 3 cups
Prep Time: 15 minutes
Cook Time: 50 minutes
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1 tablespoon butter or margarine
1 tablespoon olive oil
1 medium-size onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, finely chopped
2 stalks celery, sliced
1/4 pound ground beef, lean
1 pound bacon, or prosciutto, diced
1/2 cup tomato puree
1/2 cup beef broth
1/2 cup red wine
1/4 pound mushrooms, sliced
1/2 teaspoon dried oregano




Heat the butter with the oil in a large saucepan over medium heat. Add the onion, garlic, carrot and celery and cook for about 5 minutes, until the onion is softened.

Crumble the pork and beef into the pan and add the bacon, turning the mixture quickly with a fork. Cook gently for 10 minutes. Drain and discard the accumulated fat.

Thin the tomato puree with a few spoonfuls of the broth. Add it to the pan with the remaining broth and the wine. Stir in the mushrooms and the oregano and season with salt and pepper to taste. Lower the heat, cover the pan and simmer for 30 minutes. Adjust the seasonings if necessary and serve over freshly cooked pasta.





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