Pork and Beef Bolognese submitted by Mom Johnson
A great husband-pleasing sauce that freezes well! I usually like to double the recipe!

Heat a large Dutch oven over medium het and add 1 T. oil to pan; swirl to coat. Add beef and pork; cook for 6 minutes or until browned, stirring to crumble. Remove beef mixture from pan. reduce heat to medium-low and add remaining 1 T. oil to pan. Add onion and garlic, sauce for 2 minutes. Add carrot and celery and cook for 5 minutes. Add 1 can tomatoes, wine, oregano, salt, pepper and bay leaf; bring to a boil. Drain remaining can of tomatoes; add to pan. Cover, reduce heat and simmer for 40 minutes, stirring occasionally. Return beef and pork to pan; simmer for 10 minutes. Remove bay leaf and discard. Stir in the chopped parsley and 2 T. basil.

Cook pasta according to package instructions; drain. Add pasta to sauce; toss to coat. Top evenly with remaining 2 T. basil and Parmesan cheese. Serves 8.

v 2 T. olive oil
v 8 oz. lean ground sirloin
v 8 oz. lean ground pork
v 2 cups chopped onion
v 1 T. minced garlic
v 1 cup finely chopped carrot
v 1 cup finely chopped celery
v 2 (28 oz.) cans unsalted diced tomatoes, divided
v 1/3 cup dry red wine
v 1 T. dried oregano
v 1 tsp. salt
v 1/2 tsp. freshly ground black pepper
v 1 bay leaf
v 1/3 cup chopped fresh parsley
v 1/4 cup finely chopped fresh basil
v 1 pound uncooked whole-grain ziti pasta
v Freshly grated Parmesan cheese