Bolognese Sauce

Ingredients

• 2-3 lb Beef short ribs
• 2-3 lb Pork ribs
• 2 onions, chopped
• Garlic (as much as you like)
• 4 stalks celery, chopped
• 3 carrots, chopped
• 5 Roma or plum tomatoes, diced
• Oregano (in oil, if dried)
• Mushrooms, finely chopped
• 3 tbs flour
• 3 tsp sugar
• Package sun dried tomatoes

Directions

1. Brown Meats: Fry short ribs in butter until well browned; season after browning. Transfer to a stock pot. Cut pork into small pieces, brown, season, and add to the pot.
2. Cook Vegetables: Add more butter and olive oil to the pan. Soften garlic, then increase heat and sauté onion, celery, and carrots until browned. Season with salt and pepper.
3. Add Mushrooms: Stir in mushrooms and cook until soft. Transfer vegetables to the stock pot along with diced Roma tomatoes.
4. Deglaze: Deglaze the pan with ½ bottle Cabernet, scraping up browned bits. Add to the stock pot.
5. Build Sauce: Stir in flour, sugar, and passata (or tomato purée/crushed tomatoes). Add basil, oregano, salt, pepper, and a bouquet garni.
6. Simmer: Bring to a boil, cover, reduce heat, and simmer 3 hours. Uncover and continue simmering 4-5 hours more, stirring occasionally. Serve: Adjust seasoning and serve over pasta or polenta.

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