Bolognese

• 2 carrot sticks
• 1 lb beef
• 3/4 lb pork
• 1 cup dried imported porcini mushrooms, soak in water & slice
• 1/4 cup basil
• 1/8 cup italian seasoning
• pinch of nutmeg
• 1/4 cup parsley
• 4 jars Barilla tomato and basil sauce
• 1 sq inch rhind from parmesan ragiano
• 1/2 cup red wine
• 1 cup beef broth
• Olive oil

Place beef and pork in food processer and mix until desired consistency. Soak dried porcini mushrooms in water then slice. Place carrots in food processor and mix until fine. In a large sauce pan, cook the carrots with olive oil on low until soft. Add in the cooked beef and pork. Add 1/2 jar of tomato sauce and cook for 5-10 minutes. Add in all the seasonings except nutmeg, cook for 5-10 minutes. Add mushrooms, 1.5 jars sauce, wine, beef broth, and nutmeg, cook for 5-10 minutes. Add the remaining 2 jars of sauce and cook on low.