Bolognese

• 1 pound Ground Chuck
• 1 pound Ground Pork
• 1/2 cups Onion, Chopped
• 1/2 cups Carrot, Chopped
• 1/4 cups Celery, Chopped
• 3 cloves Garlic, Minced
• 2 teaspoons Dry Oregano
• 2 whole Bay Leaves
• 1 cup Red Wine
• 28 ounces, weight Crushed San Marzano Tomatoes, Canned
• 3 cups Beef Broth

1. In a large pot brown the meat over high heat.
2. Once brown, remove the meat and set aside.
3. Drain most of the fat from the pot, leaving about 1 tablespoon.
4. Add the onions, carrots, and celery to the pan.
5. Allow to cook over medium heat for about 5 minutes.
6. Add the garlic and cook 1 additional minute.
7. Add the seasoning and then the red wine.
8. Cook about 5 minutes.
9. Add the tomatoes and the beef broth.
10. Bring to a boil, turn the heat down, and allow to simmer for 1 hour.
11. To serve: Just before the sauce is done, cook the noodles.
12. Do not cook them all the way.
13. Drain the noodles just before they are done and add them to the sauce.
14. Make sure the noodles are coated in sauce and remove from heat.
15. Recipe adapted from The Italian Dish.

ground chuck, ground pork, onion, carrot, celery, garlic, oregano, bay leaves, red wine, tomatoes, beef broth

Taken from tastykitchen.com/recipes/main-courses/bolognese-2/ (may not work)