Melissas Bolognese Sauce

• 1/4 cups Good Extra Virgin Olive Oil
• 1 pinch Crushed Red Pepper
• 1 stalk Celery, Chopped
• 2 whole Carrots, Peeled And Chopped
• 1 whole Large Onion, Chopped
• 3 cloves Garlic, Finely Chopped
• 1 pinch Salt And Pepper, to taste
• 1 pound Ground Beef, Pork, Veal Combo
• 1/2 cups Dry White Or Red Wine (or A Little More)
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 Tablespoon Fresh Basil, Chopped, Plus Additional For Optional Garnish
• Your Favorite Grated Cheese (mine Is Parmagiano Reggiano Or Pecorino Romano), To Serve

1. Put a Dutch oven over medium-high heat and once it is hot, add oil and crushed red pepper.
2. When oil is hot, add celery, carrots, onion and garlic.
3. Season with a bit of salt and pepper.
4. Saute for approximately 6-7 minutes or until ingredients are fairly soft.
5. Add meat and cook until it is no longer pink, breaking it up as it cooks.
6. Pour in wine, lower heat to medium, and cook until the wine burns off, about 3 minutes.
7. Add tomatoes, more salt and pepper, and basil.
8. Cook on low heat until sauce thickens.
9. Top with fresh basil and cheese when serving.

olive oil, red pepper, celery, carrots, onion, garlic, salt, ground beef, white or, tomatoes, fresh basil

Taken from tastykitchen.com/recipes/main-courses/melissae28099s-bolognese-sauce/ (may not work)