Spaghetti Bolognese
Instructions
1. In the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add celery, carrot and hot pepper. Saut over medium heat until soft, stirring occasionaly about 8 minutes. Remove celery mixture to separate dish with a slotted spoon.
2. Add the minced beef and the pork sausage to cooking pot, breaking it up with a fork. Add salt to taste, stir, and cook until the meat has lost its raw, red color.
3. Return celery, etc. to cooking pot with meat, add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine is evaporated.
4. Add the tomatoes, tomato sauce, the oregano and the bay leaves and stir thoroughly. When the mixture has started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally adding more hot water as necessary. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)
5. You can refrigerate for up to 3 days. Freezes well. You can make extra portions for later.
