This isn't quite traditional because I add the garlic and rosemary, two of my favorite flavors. If you're feeling rich you can add dried Porcini mushrooms that have been soaked and chopped when you cook the vegetables and also strain the soaking water into the sauce before simmering. Sometimes we get wild ones growing near here and then dry our own but haven't had much luck the past few years.

BOLOGNESE SAUCE

1 small onion, coarsely chopped
1 small carrot, coarsely chopped
1 stalk celery, coarsely chopped
1 clove garlic, minced
2 tbs. olive oil
½ lb. Ground beef or veal
1-4oz. Italian Sausage, skinned and crumbled
1 16-oz. can tomatoes
½ cup red wine or imported Marsala
1 bay leaf
1 or 2 sprigs rosemary
Salt and pepper
½ cup cream or milk.
Chop vegetables in a food processor until fine but not pureed. Sauté in hot olive oil until translucent. Crumble meats and add; cook stirring until meat loses its red color. Add wine and boil to reduce. Strain tomatoes through a food mill and add to meat. Add bay leaf and rosemary. Salt and pepper to taste. Let simmer for 45 minutes to 1 hour. Stir in cream or milk just before serving.