TITLE: BOLOGNESE SAUCE
CATEGORY: CAFÉ TOSCANA

• 4 OUNCES YELLOW ONION, PEELED
• 4 OUNCES CARROTS, PELLED AND TRIMMED
• 4 OUNCES CELERY, WASHED & TRIMMED
• 1.5 OUNCES GARLIC
• 4 FLUID OUNCES CANOLA OIL
• 8 OUNCES (1/2 LB) ITALIAN SAUSAGE, SKINNED & CRUMBLED
• 2.5 LB GROUND BEEF
• 1.25 LB GROUND PORK
• 1/32 CUP SALT
• 1 TSP SAGE, RUBBED
• PINC PORCHINI MUSHROOM POWDER
• ¼ QUART RED WINE
• ¼ QUART WATER
• .5 OUNCE BEEF BOUILLION BASE
• ½ CAN TOMATO, GROUND
• GRIND ALL VEGETABLES, PLACE IN POT WITH OIL & COOK UNTIL GOLDEN, ADD SAUSAGE & COOK, BREAKING WITH POTATO MASHER AND ADD GROUND PORK & GROUND BEEF & KEEP SMASHING WITH POTATO MASHER.

• LET ALL MOISTURE EVAPORATE, THEN ADD ALL SEASONINGS ADD THE WINE AND LET EVAPORATE, ADD THE TOMATOES & WATER, LET IT COME TO A BOIL THEN SIMMER ONE HOUR