cloves garlic, minced

Stephanie Viens Bolognese

I often make a double batch and freeze half. The sauce is even better the second day.

½ pound ground veal ½ pound ground pork ½ pound ground beef Olive Oil as need to brown meat 1 large onion 2 cloves garlic White wine to deglaze pan 1 tablespoon dried mint 1 tablespoon dried basil 1 teaspoon red pepper flakes (more if you like it spicer) 1 pint heavy cream 32 oz can Kitchen Ready tomatoes 1 small can tomato paste

Directions-

Saute onions in olive oil until clear. Set aside. Brown meat until a little crispy. Add wine to the deglaze pan. Add garlic and tomato paste. Add more wine to the mixture. Add in spices. Saute for a minute or so. Add in Kitchen ready tomatoes. Let simmer for a few minutes. Turn down low and cook until ready to serve. Add heavy cream right before serving. Serve over pasta of your choice.

Joe I wish you a happy, healthy and long retirement. I will certainly miss your stopping by my room to get the last news. I have fond memories of the Annual meeting and will never forget your face when you and Gary saw the aged meat hanging in the coolers in Eataly.

Stephanie