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Bolognese Sauce (New baby sauce II)  

this is a meat sauce that is excellent over spaghetti or in a lasagna.  I often use this recipe to give people food who have just had a baby.  It freezes well in ziploc bags and can be used in many dishes.

2 lbs. hot italian sausage
2 lbs. ground beef
½ c. unsalted butter
1 large yellow onion, diced
1 green bell pepper, diced
2 ribs celery, diced
2 cans (28 oz. each) italian plum tomatoes
1 bay leaf
3 T. dried oregano
2 T. dried basil
2 t. salt
1 t. freshly ground pepper
1 c. dry red wine
2 cans (6 oz. each) tomato paste

 

  1. Cut the sausage into ½ in. cubes and brown in a heavy skillet.  Set aside
  2. Brown the ground beef in the same skillet over medium heat.  Drain and set aside.
  3. Melt butter in large saucepan over medium heat.  Add the onion, green pepper, and celery and saute until limp, about 5 minutes.
  4. Stir in the sausage, beef and tomatoes with liquid, bay leaf, oregano, basil, salt, and pepper.  Simmer covered for 40 minutes.  Stir in the wine and tomato paste and simmer covered for 15-25 minutes.
  5. Let stand at least 30 minutes before serving but preferably overnight.  Reheat before serving over a hearty pasta.

  From: Mat Whoolery