Ragu Di Carne (Bolognese Meat Sauce)
| Yield: | 1 Servings |
| Categories: | Italian, Sauces |
| 5 | tb | Olive oil |
| 1/4 | ts | Red pepper flakes |
| 1/2 | c | Celery; finely chopped |
| 1/2 | c | Carrots; finely chopped |
| 1/2 | c | Onion; finely chopped |
| 4 | Garlic cloves; thickly sliced | |
| 1 | lg | Bay leaf |
| 1 | tb | Fresh sage; chopped |
| 2 | tb | Fresh basil; chopped |
| 2 | oz | Prosciutto; finely diced |
| 1/4 | lb | Veal; ground |
| 1/4 | lb | Lamb; ground |
| 1/4 | lb | Beef; ground |
| 1/3 | c | Red wine |
| 1/2 | c | Tomato sauce |
| 2 | tb | Tomato paste |
| 2 | c | Chicken or beef stock |
| Salt and pepper to taste |
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