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RAGU ALLA BOLOGNESE
(BOLOGNESE SAUCE ~ DRESSES ONE POUND PASTA)

Ingredients
1 slice prosciutto, ¼ inch thick, cubed
1 sprig fresh parsley
1 medium-size onion, quartered
1 rib celery, cut into 4 pieces
1 medium-size carrot, peeled and cut into 4 pieces
2 tablespoons Filippo Berio® Olive Oil
2 tablespoons unsalted butter
1 pound mixed boneless beef, veal and pork, chopped together
2 fresh sage leaves, or ¼ teaspoon dried
Salt to taste, optional
Freshly ground pepper, to taste
¼ cup dry wine, preferably red
2 cups chicken broth, preferably homemade
3 tablespoons tomato paste
¼ heavy cream, optional

Instructions
In a food processor, combine the prosciutto, parsley, onion, celery and carrot. Process until the mixture is finely chopped.

In a 4-quart saucepan, heat the Filippo Berio® Olive Oil and butter over medium heat. Add the prosciutto-vegetable mixture and cook, stirring, until lightly browned, about 8-10 minutes. Stir in the meat and sage and cook, stirring frequently, until brown. Season with salt, if used, and the pepper. Add the wine and let evaporate.

Blend the broth into the tomato paste and stir into the meat. Cover and simmer over low heat, stirring occasionally, about 1 hour. Add the cream, if used, stir and remove from the heat.