Bolognese Sauce

In North America, pasta and pizza are considered the essence of Italian cuisine. As they have become an integral part of our food culture, no homecooks repertoire should lack a good Bolognese sauce. The base for a good meat sauce begins with the meat. I choose to purchase my meat from a local Mennonite farmer as I find the quality and texture of the product to be far superior to what is available in our supermarkets. The second ingredient is also just as important – good quality canned tomatoes. The ones from Italy have a sun-kissed flavour since their tomatoes are picked and packed at their peak. Even better if you grow and can your own feel free to use those.

1 lb Ground Beef
1 lb Ground Veal
2 Cans Whole Tomatoes
1 Large Sweet Onion, finely chopped (Vidalia or Spanish)
5 – 6 Cloves of Garlic, minced
Extra Virgin Olive Oil
½ of a Small Can of Tomato Paste
1 Large carrot, ends cut and peeled
Dried Oregano
Salt and Pepper to taste

Heat a large saucepan on medium heat and when ready at a good dollop of extra virgin olive oil to the pan. Immediately add the onion and sauté until translucent, at this point you can now add the garlic being careful not to burn it. Add the meat and break-up as much as possible with a wooden spoon, season with salt and pepper and allow to slowly brown, turning as needed and breaking up into small pieces. When the meat has finished cooing add the tomatoes by breaking them in your hands to create small pieces. Add the tomato paste and stir to combine, put the carrot in and turn the temperature down to low and allow to simmer for a minimum of 1 hour. Remove the carrot and season to taste. Serve with your favourite pasta.