1/2 Cup Onion, Diced Medium
1/2 Cup Carrot, Diced Medium
1/2 Cup Celery, Diced Medium
1/2 C Prosciutto, Diced Small
1 Lb Ground Beef
1 Lb Ground Veal
1 Lb Ground Pork
1 Lg Peeled Plum Tomatoes, (Canned), Crushed
2 Tbsp Tomato Paste
2 Tbsp Garlic, Minced
2 Bay Leaves
3 Cups Red Wine
Salt & Pepper, To Taste
Recipe by Frank Lahtinen
Why I Love This Recipe
Ingredients
1/2 Cup Onion, Diced Medium
1/2 Cup Carrot, Diced Medium
1/2 Cup Celery, Diced Medium
1/2 C Prosciutto, Diced Small
1 Lb Ground Beef
1 Lb Ground Veal
1 Lb Ground Pork
1 Lg Peeled Plum Tomatoes, (Canned), Crushed
2 Tbsp Tomato Paste
2 Tbsp Garlic, Minced
2 Bay Leaves
3 Cups Red Wine
Salt & Pepper, To Taste
Directions
1. Coarsely dice and mix together the onion, carrot & celery. Set aside.
2. Drain pasta well and set aside.
3. In a large saucepan cook the Prosciutto until crispy. Add beef, pork and veal to the pan and cook through, making sure it is well mixed.
4. Drain off fat and add garlic, bay leaf and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently.
5. Add tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.
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