Bolognese Sauce

1 cup dry red wine

1 oz. mushrooms

1 pound ground beef or italian sausage

3 T. unsalted butter or olive oil

1 c. chopped onion (chopped small)

1/2 c. chopped celery (chopped small)

1/2 c. chopped carrot (chopped small)

1/2 c. chopped green bell pepper (chopped small)

8 oz. bacon, cut into julienne (fancy it up with prosciutto)

4 cloves garlic

1 T. unbleached all-purpose flour

1/2 c. beef stock

1 T. dried marjoram

1 T. dried oregano

1 T. dried basil

1/4 t. ground nutmeg

Salt and freshly ground pepper, to taste

48 ozs. canned plum tomatoes, with their juice (sometimes I use crushed tomatoes)

3 T. tomato paste

2 T. minced garlic

1/2 c. chopped fresh Italian flat-leaf parsley

1/2 c. fresh basil, sliced

Bring the wine to a boil in a small saucepan. Add the mushrooms, remove the pan from heat and seat aside. Crumble the beef or italian sausage and cook over medium-high heat, stirring occasionally, until browned. Remove the meat and set aside. Melt the butter or olive oil. Add the onion, celery, carrot and green pepper. Saute over low heat until the vegetables are soft and translucent, 10-15 min. Add the bacon and garlic cloves; sprinkle with the flour, stir and cook another 5 minutes.

Drain the mushrooms, reserving the wine, and coarsely chop them. Add to the pot of vegetables and bacon. Stir in the reserved beef or sausage, the beef stock, marjoram, oregano, basil, nutmeg, salt and pepper, tomatoes and the reserved red wine. Partially cover and simmer, stirring occasionally, for 1 hour. Add tomatoes paste, and cook, uncovered for another 15 minutes. Add the minced garlic, parsley and fresh basil and simmer another 15 minutes.

Note: I usually make a double batch and freeze in to 2-person portions for a quick dinner. I also often forget an ingredient - the wine for the mushrooms or green pepper for example - and it still turns out really well.