We’re Prego…Again!

    

Ava can’t wait to be a big sister!

Ingredients:

• 4 stalks celery, chopped
• 4 carrots, peeled and chopped
• 1 small-medium sweet onion (or 1/2 large Vidalia onion), chopped
• 1 red bell pepper, chopped
• 1 yellow or orange bell pepper, chopped
• 8oz mushrooms, sliced
• 1 lb ground beef (I use ground chuck)
• 1 lb ground Italian sausage (or ground pork)
• 3 cloves garlic, pressed
• 2 tbsp Italian seasoning
• 4 bay leaves
• 1 tsp nutmeg
• 28oz can crushed tomatoes (I recommend San Marzano)
• 12 oz can tomato paste
• 3 cups heavy cream
• 2 tbsp olive oil
• salt/black pepper, to taste
• cooked pasta (I prefer pappardelle or fettuccine)
• Parmesan cheese, for serving (optional)

Directions:

1.  Place celery, carrots, onion, and bell peppers in a large food processor. Pulse until minced and mixed well. *Alternately you can finely mince by hand.
2. Add olive oil to a large double boiler or soup pot and heat over medium.
3. Add minced vegetables and cook until softened about 5-8 minutes.
4. Stir in garlic and seasonings and mix well.
5. Next, add crushed tomatoes, sliced mushrooms, and tomato paste.
6. Meanwhile, in a large skillet add ground beef and ground sausage or pork and break apart into crumbles
   while cooking. Cook, stirring, until no longer pink. Drain any grease.
7.  Stir into the simmering pasta sauce.
8. Put lid on the pot and lower heat to med-low.
9. Cook at a simmer for 1-1 1/2 hrs.
10. Stir in heavy cream and cook for another 20 minutes.
11. Serve ladled over hot pasta with Parmesan cheese on top with an Italian Salad on the side. 

Stir in garlic and seasonings and mix well.

Nothing better than Mom’s Bolognese when you are wanting a warm, comforting meal.

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