Bolognese Sauce From The Silver Palate

• 2 pounds hot Italian sausages
• 2 pounds ground beef
• 1/2 cup olive oil
• 1 large yellow onion, cut into 1/4 inch dice
• 4 cloves fresh garlic, minced
• 1 medium-size green bell pepper, seeded, cored and diced
• 2 ribs celery, cut into 1/4 inch dice
• 8-10 Italian plum tomatoes, diced
• 1 bay leaf
• 6 tablespoons fresh oregano
• 4 tablespoons fresh basil
• Salt to taste
• 1 teaspoon freshly ground black pepper
• 1 cup dry red wine
• 2 cans (6 ounces each) tomato paste
• 1/8 teaspoon ground cinnamon (or nutmeg)

1. Cut the sausage into 1/2 inch cubes and brown with the ground beef in the same skillet over medium heat. Drain and set aside.
2. Over medium heat, saute the onion, garlic, green pepper, and celery until limp, about 5 minutes.
3. Stir in the sausage, beef, tomatoes, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes.
4. Stir in the wine, tomato paste and cinnamon (or nutmeg) and simmer covered for 15 minutes.
5. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

ground beef, olive oil, yellow onion, garlic, green bell pepper, celery, tomatoes, bay leaf, fresh oregano, fresh basil, salt, freshly ground black pepper, red wine, tomato paste, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-from-the-silver-palate-52913411 (may not work)