Directions

1. Mince one yellow onion (about 1 cup). One medium carrot, peeled and finely shredded. 1/2 cup minced celery with leaves. 

2. Heat 3 tbls. of extra-virgin olive oil in the pan. Add the carrots, onion and celery to pan. Cook until translucent. Crumble the pork and beef into the pan. Brown the meat for bout 10 minutes and continue cooking to break up the meat. Cook the meat until the liquid from the meat has evaporated.

3. Pour 1/2 cup of good red wine into the meat and cook, scraping the bottom of the pan until the wine is evaporated. It should take around 3 to 4 minutes.

4. Stir in 1 tablespoon of tomato paste, one jar of Marina’s tomato sauce, and season with salt and pepper. Add the bay leaves.

5. Bring the sauce to a boil and lower the heat so the sauce is simmering. Cook, stirring occasionally, until the sauce is dense but juicy and has a dark-red color. This will take about 2 to 3 hours. The longer you cook it the better it will taste.

6. If you find that the sauce gets to thick, just add a little more Marina’s Tomato Sauce.

   Cook 16 ounces of Rigatoni pasta until done and drain. Add the Bolognese sauce to the pasta, and top with Parmigiano-Reggiano cheese.