2 tablespoon Olive Oil

2 tablespoon butter

1 onion

3 carrots

3 celery

2 garlic cloves

2 lbs Ground Beef (you can 75% beef and 25% pork if you’d like too)

28 oz can of San Marzano peeled tomatoes (plus another small can or tomato sauce of your choice on hand in case you need more liquid)

3 tblspn tomato paste

2 cups of a drinkable red wine

¼ cup cream at the end (optional)

¼ cup white fine sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

2 teaspoons Herb De Provence

2 tablespoons Italian Seasoning

bundle of 5-8 springs of thyme + 3-4 Bay Leaves wrapped in twine

Salt and Pepper each step to taste

*Orange zest from ½ of an orange or to taste (optional)

*add part of a parmesan rind to the Bolognese to add flavor (optional)

Combine first 4 ingredients into a food processor and puree. Add Olive Oil & butter to pan on medium high heat. Cook mixture for 5-8 minutes. Add Herb De Provence and Italian Seasoning, salt and pepper. Once it’s softer, add meat and stir, season with salt and pepper, and tomato paste. Brown meat so that it’s cooked through, then add wine and let reduce for 5-8 minutes. Add tomatoes, crushing each one with your hands, then add sugar, cinnamon, nutmeg, thyme/bay leaves bundle and parmesan rind (optional). Cover and let simmer on low for 3 hours, stirring every 20-30 minutes. Taste to see if it needs more salt and pepper or liquid. Add cream and orange zest towards the end if you wish. Cook 1 lb of your favorite pasta and add to sauce. You can also add pasta water to thin out sauce if too thick. Enjoy!