BOLOGNESE SAUCE

"Serve this versatile sauce with spaghetti, polenta, baked potatoes, or simply enjoy it hot on toast."

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, chopped
1 clove garlic, crushed
1 pound ground beef
1/2 cup red wine
2 cans (13-ounces each) crushed tomatoes
1 cup beef stock
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch of ground nutmeg
Salt and freshly ground black pepper

Heat the olive oil in a large saucepan and gently sauté the onion and carrot for 5 minutes, or until tender and slightly golden.

Add the garlic and ground beef to the vegetable mixture. Cook until the meat starts to brown. Break up any lumps of meat with a fork.

Add the red wine and cook, stirring frequently, until almost evaporated. Add the remaining ingredients except the salt and pepper. Cook, stirring occasionally, over low heat for 1 1/2 hours.

Season with salt and freshly ground black pepper, and serve.

Note:
For a more robust flavor, add 4 ounces of finely chopped pancetta to the vegetable mixture at the beginning.

Bolognese sauce can be made in large quantities and frozen in small portions for up to 3 months.

Makes 4-6 servings
Source: Simply Perfect Every Time: 130 Classic, Foolproof Recipes by David Herbert