Brisa’s Bolognese

In a large saucepan over medium heat, saute onion for 2-4 minutes. Then add carrot and saute for 2-4 minutes. Then add celery and saute for 2-4 minutes. Then add garlic and saute for 1-2 minutes. Add sausage and beef and cook until browned. Add salt, pepper, basil and fennel to sausage/beef while browning. When it’s good and browned add the wine and simmer until reduced (almost) totally.

Add tomatoes, tomato paste and beef stock. Bring to a boil and add fresh herbs and bay leaf. Reduce heat to a simmer, cover the pan and simmer for at least 1 1/2 hours (the longer the better).

Heat butter in a saute pan over medium heat and saute mushrooms until softened. Then add port and demi-glace and stir to deglaze the pan. Pour mushrooms and port-demi sauce into meat sauce and simmer for an additional 20 minutes.

Serve over pasta or cover and cool overnight. It is so good the next day!!!