BOLOGNESE SAUCE

Andrea introduced me to the greatness that is David Rocco, They air reruns of his cooking show on the cooking channel and She tried this sauce and it got such rave reviews I had to try for myself..and it lived up to it's reputation. Instead of pasta I served it with zucchini and squash pasta, but thinking that I'm going to do it over potato gnocchi next time as well...

Ingredients:

3 tablespoons extra virgin olive oil  2 tablespoons unsalted butter  1 onion, finely chopped 2 celery stalks, finely chopped 3 carrots, finely chopped Sprig of fresh rosemary 200g minced pork  200g minced beef  1 cup white wine  2 cups tomato sauce 2 dried chili peppers, crushed 5 basil leaves, torn Salt to season

To start your Bolognese Sauce:

In a hot saucepan melt unsalted butter with the olive oil, and add carrots, onions, celery, and chili pepper. Cook the ingredients on medium heat until they are soft. Add sprig of rosemary. Add minced beef and pork and cook until golden brown. Remove rosemary sprig and add white wine. Let reduce. Add ‚salsa di 5 minutiç or puree tomatoes and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.  NOTE: To cut on some calories I cut one tablespoon of olive oil and used 1/2 a pound of ground longhorn.