For Valerie of, A Canadian Foodie, and anyone else that might be interested in my Bolognese sauce mentioned in my interview with Sharon from Only Here For the Food, here it is:

If you click the image, it will increase in size (said the bishop to the actress), but in case not, here it is in text:

1 1/2 lbs ground beef, bulk pork sausage
1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced (I’m Ukrainian, I use an entire head)
3 16-oz cans tomatoes (diced, whole, whatever works for you)
1 6-oz can tomato paste
2 tsp brown sugar
1 1/2 tsp dried oregano, crushed
1 tsp salt
1/2 tsp dried basil, crushed
1/2 tsp dried thyme, crushed
1 bay leaf
2 cups water

In a large pot cook meat, onion, green pepper and garlic until meat is browned and veg are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf. Stir in the water. Bring to boiling. Reduce heat. Simmer uncovered for 1 1/2 to 2 hours or till sauce is of desired consistency, stirring obsessionally (it’s supposed to read occasionally, but when I spelled checked it, this came up, and I thought more appropriate). Remove bay leaf. Serve with fav pasta shape.

Recipe above is spec. I use it as a loose guideline. I couldn’t tell you how I make it exactly because it changes each time I make it. I don’t measure for a starter. I add heavy cream to make it a more authentic bolognese sauce. Sometimes I will add white wine, or red wine. If I have a stick of celery or a carrot in the crisper, I might add that too. If I have pancetta or regular bacon, I’ll cook up that and add it at the beginning with the beef/pork sausage. One thing I add that is not on the list, without fail, is a few fennel seeds while cooking it, and a bunch of grated parmesan when serving.

This recipe does freeze well, and doubles nicely. If thinking of freezing it though, omit the cream.