Classic Bolognese Sauce

Bolognese sauce is usually made with lamb.
I like to use scraps of left over meat
that I have kept frozen just for this sauce.
Sirloin, short ribs, pork tenderloin, and prosciutto.
If there isn’t enough meat frozen I might add
grilled eggplant or sauteed portobello stems.
I often ladle the Bolognese over orecchiette,
ear shaped pasta, because it’s easy to serve.

Ingredients:
1 large onion, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
2 cloves garlic, quartered
3 tablespoons olive oil
Salt and black pepper, to taste
1 pound ground beef
1 pound ground pork
1/4 cup balsamic vinegar
2 cups red wine
1/4 teaspoon crushed red pepper, or to taste
2 cans (28 ounces each) whole peeled tomatoes, crushed in a bowl
2 empty tomato cans filled with water
1 1/2 cups Parmesan (for serving)
1 1/2 cups fresh basil leaves (for serving)

Directions:
Work the onion, carrots, and garlic
through a meat grinder
or chop them finely in a food processor.
In a large flameproof casserole,
heat the olive oil. When it is hot,
add the onion mixture, salt, and black pepper.
Cook over medium heat, stirring often, for 10 minutes.
Meanwhile, heat a large skillet.
When it is hot, add the beef and pork.
Cook, stirring often, for 10 minutes
or until the meat renders its fat and water.
Set a colander over a bowl
and tip the meat into it; set aside.
Stir the vinegar and wine into the meat skillet.
Cook, stirring often, to release
the sediment in the pan, set aside.
Stir the meat into the onion mixture
with crushed red pepper.
Tip the wine mixture into the pan.
Cook, stirring often,
until the liquid reduces by half.
Add the tomatoes and the cans of water.
Bring to a boil, lower the heat,
and simmer the mixture uncovered,
stirring occasionally, for 1 hour.
If it seems too thick, add more water
and let the sauce bubble down again.
Serve over pasta with Parmesan and fresh basil.