Recipe - Bolognese Sauce

One half cup Finest quality olive oil
2 lg Onions
2 Cloves garlic
1 pound Lean ground meat; (he
suggests 3/4
; beef, One fourth pork)
1 cn Tomato paste; (6 oz)
1 cn Imported pear tomatoes; (35
oz)
35 ounce Dry white wine or vermouth;
35 ounce Water
1 teaspoon Salt
Freshly ground black pepper
1 ds Dried red pepper flakes; (we
add more)
3 Bay leaves
One half teaspoon Oregano
One half teaspoon Basil
One half teaspoon Sage
One half teaspoon Thyme
One fourth pound Mushrooms; , finely chopped

Heat olive oil in a deep iron pot. Add the onions, stir until
translucent, then add the garlic and salt and stir until it takes on
color. Add the ground meat and stir until it loses its redness. Add
tomato paste. Add tomatoes, breaking them up with a wooden spoon.
Fill the tomato can with dry white wine and add to the pot. Fill
again with water and add to the pot. Stir to mix and lower heat to a
simmer. Add the salt, a generous grind of pepper, bay leaves, pepper
flakes, oregano, basil, sage, and thyme. Simmer for 30 minutes,
stirring occasionally to prevent scorching. Now add the chopped
mushrooms and mix in. Simmer for at least 1 hourbut the sauce will
not reach its perfect stage until 3, 4, or even 5 hours of very low
simmering and occasional stirring. Adjust the seasoning. (We tend to
simmer for the day, on one of those days when you'll be around the
house anyway.) This is a nice, all around sauce.

Recipe by: Stendahl's Spicy Foods

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