Bolognese Sauce

This recipe came from Il Bacio, a restaurant in Redmond that has since closed its doors. I double the recipe and freeze the rest for another night. And it's even better the next night.

• 8 oz. ground pork or beef or veal (or a mixture of them -- I use pork & veal)
  
• 1 tbsp butter
  
• 2 tbsp olive oil
  
• 10 oz. roma tomatoes, or 1 large can of whole peeled tomatoes
  
• 1/2 large onion, chopped
  
• 1 carrot, diced
  
• 1 stalk celery, diced
  
• 1 cup chicken stock or as needed
  
• 1 cup red vine
  
• salt and pepper, to taste
  
• 1 tbsp rosemary, chopped very fine
  
• 1 clove garlic (I use more)
  

In a large sauce pot, melt the butter & oil. Add the onion, celery, carrot, rosemary & garlic. When the onion turns brown, add the ground meats and cook for 10 minutes or until the meat turns brownish-gray. Add the tomato, salt, pepper, wine, and 1/2 cup of chicken stock. Partially cover the pan and allow to cook for 2 -3 hours on low heat, gradually adding the remainder of the stock.

- Valerie