Veal Bolognese


1 ½ qt
1# Ground Pork
½# Ground Veal
½ c. Onion, small dice
½ c. Carrots, small dice
½ c. Celery, small dice
1T. Tomato Paste
1T. Garlic, minced
1 Bay leaf
1c. Red Wine
32oz. Whole peeled tomatoes
1c. Heavy cream
 Fresh Herbs
Salt and Pepper


Method:
Brown veal and pork in oil in a large sauté pan over medium high heat.
Add onions, carrots, celery, garlic, tomato paste, and bay leaf. Saute until onions become tender.
Deglaze the pan with red wine, bring to a boil and simmer until almost evaporated. Stir in tomatoes, cream, fresh herbs and simmer over medium heat 15-20 minutes. Season to taste.
Garnish with chopped parsley and shaved parmigiano reggiano.