Ragu Bolognese

For my mom's birthday dinner she this recipe in the Feb/March 2010 issue of Taste of Home. We love pasta, and are happy with jarred sauce... But maybe not anymore. This is one of the best pasta sauces that I've ever made and tasted. Even though it took a couple of hours to make, most of that time was used for simmering on the stove. Definitely make this! The picture doesn't do it justice!

Ragu Bolognese

found in Taste of Home

1 lb ground beef

1/2 lb ground pork (I omitted)

1/4 lb bacon strips, diced

2 medium onions, chopped

2 celery ribs, chopped

2 small carrots, chopped

4 garlic cloves, minced

1 cup dry red wine or beef broth (I used wine)

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

2 T tomato paste

2 bay leaves

2 tsp sugar

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp each ground cumin, nutmeg and pepper

1/2 cup heavy whipping cream

2 T butter

2 T minced fresh parsley

1/2 cup grated Parmesan cheese (I omitted)

Hot cooked pasta

In a dutch oven, cook the beef, pork, bacon, onion, celery, and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook 4-5 minutes or until liquid is reduced by half.

Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1 1/2-2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese.