Bolognese Sauce

¼ cup olive oil
3 carrots, peeled and finely chopped (I use mini food processor)
3 stalks celery finely chopped (also in processor)
1 medium onion, small dice (not in processor)
3 cloves garlic, finely chopped
2 Tbs. fresh oregano, chopped
¼ cup parsley, chopped
1 lb. veal, ground
1 lb. pork, ground
2 lbs. Beef, ground
2 Tbs. tomato paste
2 (28oz) cans Italian whole tomatoes, drained and hand crushed
1 cup red or dry white vino
1 cup chicken broth
2 bay leaves
salt and pepper to taste
½ cup milk or heavy cream

Heat oil in large heavy pot over medium heat. Add carrots, celery and onion and cook, stirring often, until veggies are VERY soft, about 10-15 minutes. Add garlic, oregano and parsley and stir to combine. Increase heat to medium high and add the veal, pork and beef. Use the back of a wooden spoon to break up the meats and cook, stirring often, until all meat is browned, about 15-20 minutes. Stir in the tomato paste, tomatoes, wine, broth and bay leaves. Bring sauce to a boil then reduce to a simmer and cook for about 2-3 hours. To finish, stir in milk or heavy cream and season with salt and pepper to taste.

Serves about 8-10