Tagliatelle Bolognese

• 1/2 cup olive oil
• 4 stalks celery, diced
• 4 carrots, peeled and diced
• 2 cups diced onion
• 1 1/2 pounds ground meat (preferably equal parts beef, veal and pork)
• 2 links fresh sweet Italian sausage, casings removed and discarded
• 1 cup red wine
• 2 cups canned chopped tomatoes
• 1/4 cup tomato paste
• 3/4 ounce dried porcini mushrooms
• 4 cups chicken stock, or more if necessary
• 3 tablespoons chopped sage leaves
• 1 tablespoon chopped rosemary leaves
• 6 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 1 1/2 pounds fresh or dried tagliatelle, cooked

1. Heat the oil in a deep skillet over medium-high heat.
2. Add the celery, carrots and onion and cook until browned, about 20 minutes.
3. Add the meat and sausage and cook until they begin to brown.
4. Add the wine and cook until it evaporates.
5. Add the remaining ingredients (except the pasta).
6. Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally.
7. Add more stock or water if necessary.
8. Discard the bay leaves.
9. Season with salt and pepper.
10. Serve over tagliatelle.

olive oil, stalks celery, carrots, onion, ground meat, sausage, red wine, tomatoes, tomato paste, porcini mushrooms, chicken stock, sage, rosemary, bay leaves, salt, pepper, tagliatelle

Taken from cooking.nytimes.com/recipes/8242 (may not work)