Instructions: In a large pot, heat olive oil over medium-high heat. Add onion, carrots and celery and cook until tender, about 10 minutes.

Add chopped beef, breaking it up with a wooden spoon. Cook until no longer pink, about 7 minutes. Add wine, stock, tomatoes, salt and pepper. Bring to a boil. Reduce heat; simmer 1 1/2 hours, stirring occasionally, until about three-quarters of the liquid has evaporated. Add heavy cream and cook 2 minutes, to warm through.

During the last 20 minutes of sauce cooking time, prepare pasta according to package directions. Drain pasta and toss with sauce.

This recipe yields 4 servings.

Comments: You can prepare the sauce ahead of time; it keeps well in the refrigerator for up to five days. Or, make a double batch and freeze half.

Description: "Long, slow cooking is the hallmark of Bolognese sauce. You dont have to watch the pot; just stir the sauce occasionally."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.