Bolognese Sauce (Or Meat Ragu Sauce)

Our family's favorite spaghetti sauce. Add mushrooms if you like. When I don't have a large can of tomato sauce, I use a 6-oz can tomato paste and an extra cup of broth. I have substituted buffalo for beef in this recipe; I've also used two pounds of the same meat. It is versatile and I will use whatever I happen to have on hand that day. Great recipe! Well worth the time.

• Ready In: 3 hrs
• Serves: 6-10

Ingredients

• 2  tablespoons olive oil
• 3  carrots, finely diced
• 3  stalks celery, finely diced
• 1  large onion, finely diced
• 2  garlic cloves, finely diced
• 2 1⁄2 teaspoons dried oregano
•  salt
•  pepper
• 1  lb ground beef
• 1  lb ground pork
• 2  cups beef or 2  cups chicken broth
• 1 (14 ounce) can tomato sauce
• 2 (14 ounce) cans diced tomatoes
• 1 1⁄2 cups  cream or 1 1⁄2 cups half-and-half, divided

Directions

1. Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned.
2. Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats.
3. Add broth; cook for 10 mins over medium heat.
4. Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed.
5. If you’re not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce.
6. (If using cold sauce, bring to a boil first, then) Add ½ c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles.
7. Makes three portions, which serve 2-4 people each.