Bolognese Sauce
From:	Paulette, Saint-Leonard, Quebec, Canada
Comments:	To respect Italian tradition, stir 2 cups [500 mL] good red wine into the sauce, at the beginning of cooking time. You must then add 30 minutes to the cooking time to allow evaporation of the liquid. Your sauce will the have a delicate aroma.
Servings:	10

2 tablespoons [30 mL] vegetable oil 2 pounds [1 kg] ground beef 2 onions, finely chopped 2 garlic cloves, finely chopped 2 carrots, finely chopped 1 celery stalk, finely chopped 1 bay leaf 1 teaspoon [5 mL] thyme 1/2 teaspoon [2.5 mL] rosemary 1 teaspoon [5 mL] oregano 3 [36-ounce / 1-L each] cans tomatoes, finely chopped 1 [18-ounce / 510-mL] can tomato sauce 2 [7-ounce / 200-mL each] cans tomato paste 1 teaspoon [5 g] sugar Salt and pepper, to taste

Heat oil into a casserole; brown ground beef, stirring well. Add chopped onions, garlic, carrots and celery. Add bay leaf; stir in thyme, rosemary and oregano. Simmer for a few minutes, stirring. Mix in chopped tomatoes, tomato sauce, tomato paste and sugar. Simmer for approximately 1 hour 15 minutes, stirring occasionally. Season with salt and pepper.