Sauce Bolognese

• 2 med. onions ... chopped fine
• 1 med. green pepper ... chopped fine
• 4-5 cloves garlic ... chopped fine
• 1/4 cup extra virgin olive oil
• 1 TBL unsalted butter
• 1 lb ground beef (veal or chuck)
• 1 lb ground pork
• 1/4 cup mushroom ... chopped fine
• 1.5 cups dry white wine
• 1/2 cup water
• 1 cup heavy cream (or whole milk)
• 2 6oz cans of tomato paste
• 2 tsp fresh thyme ... chopped fine
• Kosher Salt
• Black Pepper

1. Use large heavy pot (6-8 qt)
2. Cook garlic, onion & pepper in butter & oil over medium heat until soft (approx. 4-5 min.)
3. Add meat. Mix with vegetables thoroughly and cook over medium-high heat until barely pink. Break up pieces. Add mushrooms. Continue stirring until meat is no longer pink (total of approx. 6-8 min.).
4. Add tomato paste, water, wine, milk, & thyme. Stir thoroughly. Cook covered until sauce thickens (1-1.5 hours).
5. Add salt & pepper to taste.
6. Best to make a day ahead. Allow to cool after cooking. Chill. Skim off excess fat before reheating.

onions , green pepper, garlic, extra virgin olive oil, tbl, ground beef, ground pork, mushroom , white wine, water, heavy cream, tomato, thyme, kosher salt, black pepper

Taken from www.epicurious.com/recipes/member/views/sauce-bolognese-1223968 (may not work)