Bolognese (or sugo) Sauce

This recipe was originally given to me by the chef of one of the many vinyard resturants around where we originate from in Italy.

Ingredients:
500g Pork Mince
1kg Beef Mince
250ml Olive oil
1 Small Carrot
1 stick of cellery
6 red onions
3 tins plum tomatoes
2 Tbs Tomato Puree
1 bottle red wine
1 small bunch parsley
2 pork stock cube

Method:
In a blender place the onion, carrot cellery, parsley and blitz to a fine pulp. Heat the olive oil in a pan, add the blitzed vegetables and fry vigorously until all vegetables are well cooked. Add the stock cubes and continue to cook for a few minutes.Add the beef and the pork and continue to cook until the meat has been browned quite thoroughly.

Add the wine. In the blender add the tins of tomatoes and blitz to a smooth consistancy. Add this mixture to the meat, add the tomato puree and continue to cook. Bring to a very low simmer and cook for 3-4 hours stiring occasionally.