Basic Bolognese With Beef And Veal

Heat olive oil in a large, heavy bottom pot over medium high heat. Add beef and pork. Stir to break up. Saute for several minutes until browned.

Meanwhile, finely mince onion. Peel carrots and cut into a small dice. Dice celery. Crush garlic. Mince rosemary. Once meat is browned add onion, carrots, and celery. Saute for 10 minutes until vegetables are softened. Add garlic and saute for another 2 minutes.

Stir in rosemary and thyme plus red wine. Bring mixture to a boil and simmer until wine is reduced by half. Add tomatoes and water with a bit of salt and pepper to taste. Return to a boil then reduce to a simmer. Place a lid on the pot ajar. Let simmer over medium low heat stirring occasionally for about an hour and a half until thick. Add more water if necessary. Taste and adjust seasoning with salt and pepper at the end.

Serve the beef and veal bolognese with pasta or polenta.