My Favorit Bolognese Sauce

My favorit Food - Bolognese Sauce

this is my all time favorit sauce! This sauce makes me very happy and that was already when i was a child. When i already smelled the sauce when i came home from school it was a great day. I have eaten Bolognese in many homes and each is different and nice but nothing beats my moms of course. And one thing i instinctivly avoid is order anything with bolognese sauce in a restaurant as i know it wouldn't be the same - if oyu have the perfect dish at home i rather have something i rarely have or make in a restaurant! This recipe is my version of hte Bolognese sauce - its of course a bit different to my moms but i like mine too it is a bit fruiter and sweeter...
Besides i personally can eat pasta every single day doesn't matter which way you spinn them chinese, italian, cross cooking, salad, soup, filled, baked or fried ... PASTA is the best food to me. And beleive it or not when i decided to stay a year in korea i had a thought that was strange as much as i wanted to go the fact of eating rice 3 times a day scared me first but after a short while i noticed korea is a land of pasta as well.... and i was a happy camper... but nevertheless i learne dot love rice aswell! I am very very gratefull to my host families and my parents that made this happen! BTW i made Bolognese in Korea and my host dad had seconds to my very big surprise...
Alissa

Bolognese
2 tablespoon extra virgin olive oil
1 onion finely chopped
1/4 cup finely chopped mushrooms (optional)
1/4 cup shredded carrot
1/4 cup finely shredded celery (optional - i don't use regularly only if on hand)
3 cloves garlic finely minced
8 ounces lean ground beef or half/half
1 (28-ounce) can crushed tomatoes in puree
2 tbsp tomato paste
1/2 cup beef base
1/3 cup dry red wine
1 tbsp sugar
1 lorel leave
1 teaspoon dried basil crushed
1/2 teaspoon dried oregano crushed
salt & pepper

Directions:
Heat olive oil is large saucepan over medium-high heat. Add onion, celery, carrot and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add beef; cook stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
Stir in tomatoes, base, wine, basil, oregano, sugar salt and peper, bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Let simmer for at least one hour... the longer it simmers the better it tastes.. before servinge taste again and salt or pepper if necessary

Serve over your choice of cooked pasta. Sprinkle with freshly grated Parmesan cheese.


Notes:
I use this sauce also for my lasagna or over cooked orzo, rice, i mix it with veggies or make tortilla lasagna.... the ideas are endless