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. Fry short ribs in butter, don't season with salt and pepper until they are brown. Remove to a large stock pot
2. Cut pork into small pieces and fry them until brown (season after they are brown). Remove to a large stock pot
3. Add more butter and olive oil to the saute pan and season the olive oil
4. Once the garlic is soft, increase the heat and add onion, celery and carrots. Season with salt and pepper and fry until brown
5. Add the mushrooms and continue to saute. Once the mushrooms are soft, add the vegetables to the stock pot with the meat along with the diced Roma tomatoes
6. Deglaze the saute pan with a half-bottle of cabernet and add to the stock pot
7. Add 3 TBS of flour, 3 tsp sugar and 3 large bottles of passata, tomato puree or crushed canned tomatoes.
8. Add 2 handfuls of basil, oregano and salt and pepper to taste and one bouquet garni (bay leaf, sage and thyme)
9. Turn on heat to stock pot, bring to a boil, cover and reduce heat and simmer for 3 hours.
10. Remove lid and simmer for another 4-5 hours