Ragu di carne (bolognese meat sauce)

Yield: 1 servings

Ingredients:

5 tb Olive oil
1/4 ts Red pepper flakes
1/2 c Celery; finely chopped
1/2 c Carrots; finely chopped
1/2 c Onion; finely chopped
4 Garlic cloves; thickly -sliced
1 Large bay leaf
1 tb Fresh sage; chopped
2 tb Fresh basil; chopped
2 oz Prosciutto; finely diced
1/4 lb Veal; ground
1/4 lb Lamb; ground
1/4 lb Beef; ground
1/3 c Red wine
1/2 c Tomato sauce
2 tb Tomato paste
2 c Chicken or beef stock

Instructions:

Salt and pepper to taste 1. Heat the oil in a large saucepan on high heat until sizzling about 2 minutes. Add the red pepper flakes celery carrots onion garlic bay leaf sage and basil and cook for 2 minutes stirring constantly. Reduce the heat to medium low and cook for 10 minutes more stirring occasionally. 2. Raise the heat to high add the prosciutto veal lamb and beef and cook stirring constantly for 2 minutes. Add the wine reduce the heat to medium and let it cook until almost evaporated about 5 minutes. Raise the heat to high add the tomato sauce tomato paste and stock and bring to a boil. Reduce the heat to a simmer cover and cook for 45 minutes stirring twice. 3. If you like the sauce thicker remove the cover during the last 15 minutes of cooking. Taste for salt and pepper. Contributor: Cucina Amore