Bolognese ragu, a delicious sauce that originates from Bologna, Italy, is traditionally served on a bed of spaghetti with a heavy sprinkling of grated parmigiano cheese. This satisfying variation is easy to prepare and fills the kitchen with a wonderful aroma. If you have young children who don't like vegetables, you'll be able to sneak in a serving of carrots as well.

Ingredients:

1 ib. ground beef
1 lb. ground pork
1 tbl. extra virgin olive oil
1 large Spanish yellow onion, finely chopped
3-4 cloves of garlic, crushed
2 16 oz. cans whole tomatoes (preferably Italian)
1 8 oz. can of tomato paste
2 carrots, peeled and finely chopped
1 tbl. fresh oregano
1/4 cup half and half or milk
s1 package of angel hair pasta
alt & pepper to taste
parmigiano reggiano or parmesan cheese for grating on top

Directions:

In a large saute pan or deep skillet, brown the beef and pork on low heat. Stir in the chopped onion and extra virgin olive oil and cook until onions are translucent. Using a garlic press, crush garlic over meat and onions and stir into mixture.

Next, add the whole tomatoes, tomato paste, oregano, and sliced carrots. Add salt and pepper to taste. Slowly pour in half and half or milk to give sauce a creamy, rich texture. Cover pan and simmer on low for about one hour.

In the meantime, bring a large pot of salted water to boil. Add angel hair pasta and cook 4 to 5 minutes. Drain pasta with colander and return to pot. Pour meat sauce over pasta and add generous sprinkling of grated cheese on top.

This meal is perfectly paired with crusty Italian garlic bread and a crisp green salad.