Louie Bossi’s Bolognese sauce

For Bossi’s Bolognese we like to mix ground meats, beef chuck and ends of prosciutto hams, but any meats will do. You can use pancetta but don’t substitute bacon. Bacon’s smoky flavor profile overpowers a classic Bolognese.

½ cup olive oil

1 cup minced onions

1 cup minced carrot

1 pound ground pork

2 pounds ground beef

½ pound ground veal

3 fresh rosemary sprigs

6 fresh thyme sprigs

10 peeled garlic cloves, thinly sliced

4 cups red wine

1 bay leaf

8 ounces tomato paste

2 28-ounce cans whole San Marzano tomatoes with juice, crushed Salt and black pepper, to taste

1. Using a large sauce pan over medium heat, heat the olive oil. Sauté onions and carrots until onions are soft and translucent.

2. Add pork, beef and veal and brown until cooked through. Discard grease and season with salt and pepper, to taste.

3. Using kitchen twine, tie rosemary and thyme into a bundle. Add herbs and garlic and cook until garlic is fragrant, about 2 minutes.

4. Add red wine and bay leaf and simmer 20 minutes, allowing wine to reduce. Add tomato paste and simmer 5 minutes.

5. Add tomatoes, cover and simmer on low for 1½ hours. Season with salt and pepper, to taste.

Makes about 4 quarts

Nutrition information per 1 cup: 264 calories, 51% calories from fat,15g fat, 4g saturated fat, 65mg cholesterol, 10g carbohydrates, 5g total sugar, 0g added sugar, 20g protein, 248mg sodium, 3g fiber