NORTH RESTAURANT PASTA BOLOGNESE

1 carrot
1/2 stalk celery
2 red bell peppers
1/4 pound mushrooms
1 onion
3 ounces olive oil
1/4 pound prosciutto, diced small
1/4 pound ground Italian sausage
1/4 pound ground lean beef
6 ounces red wine
2 ounces tomato paste
1 (16 ounce) can plum tomatoes
5 cloves garlic, minced
1 teaspoon oregano
3 teaspoons kosher salt
Ground black pepper to taste
1 pound pasta, jumbo shells, uncooked
Shaved Parmesan for garnish

Chop vegetables into small to medium-size pieces.

In a large stockpot or saucepan, add the olive oil on medium high. Add the meat; once it is brown on the outside, add vegetables and sweat until translucent.

Pour in red wine and reduce by three quarters.

Add tomato paste and tomatoes, then spices. Reduce heat to low and cover. Simmer for about an hour and a half, checking sauce every 10 minutes to make sure the mixture isn't burning or sticking to the pan.

Prepare pasta according to package directions. Combine with sauce and serve with Parmesan on top.

Makes 6 servings
From: North Restuarant (Glendale and Scottsdale, AZ)
Source: Arizona Central, April 11, 2007