Bolognese Sauce

5 Tablespoons olive oil
1/2 cup diced yellow onion
4 garlic cloves, finely diced
1/2 cup diced cleery
1/2 cup diced carrot
1/4 teaspoon red pepper flakes
2 bay leaves
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano
1/2 pound ground veal
1/2 pound ground beef
1 1/2 cups dry red wine
2 cups beef stock
1 cup tomato sauce
2 Tablespoons tomato paste
Salt, freshly cracked black pepper and sugar, to taste

Heat olive oil in large stockpot on high heat. Add onion, garlic, celery, carrot and red pepper flakes. Saute until cooked through, about 5 minutes. Reduce heat to medium. Add bay leaves, basil and oregano and cook for 10 minutes, stirring occasionally.
Increase heat to high and add ground veal and beef. Cook, stirring constantly, until browned, about 7 minutes. Add red wine and reduce heat to medium. Cook until wine is almost evaporated. Add stock, tomato sauce and tomato paste and simmer, covered, for 1 hour, stirring occasionally. Season with salt, pepper and sugar to taste. To increase thickness, remove cover and simmer until it reaches desired consistency. Remove bay leaves before serving. Serve over fresh pasta. Makes 8 servings.