Bolognese Sauce

This excellent recipe yields four servings.

1 tbsp chopped onion

1 clove chopped garlic

2 tsp chopped celery

2 tbsp chopped carrots

1 tsp chopped red or green pepper

1 large ripe tomato, peeled and diced

2 oz dry white wine

1 pound lean ground beef or veal

12 oz seasoned tomato sauce

2 tbsp good olive oil

Black or red pepper to taste

1 pound of your favorite pasta, I like to make my Bolognese with Tagliatelle.

Heat oil in a 10 inch skillet.

Add onion and garlic and saute for 3 minutes.

Add remaining vegetables and tomatoes and saute for 3-4 minutes, stirring frequently.

Add white wine and reduce until all the liquid is almost evaporated.

With a wooden spoon, move the vegetables to one side of the skillet and add the ground meat to the empty area of the skillet.

Using the wooden spoon, break up the meat and continue to saute until all the meat is lightly browned.

Add the tomato sauce and simmer another ten minutes.

Serve with your favorite pasta.

After draining your cooked pasta, I add one ladle of Bolognese sauce to the cooked pasta and stir in evenly.

Then plate the pasta and serve one ladle of sauce on top of the pasta.

For added flavor and plate presentation, I sometimes drizzle a small amount of alfredo sauce around the rim of the plate just before service.