Bolognese SauceBolognese sauce (or ragů) is a meat sauce created in Bologna, Italy. 
Most Americans do not prepare it as it was orginally made in Bologna - with whole meat and very little tomato. Here it is typically made by simmering ground beef and/or sausage in a tomato based sauce with wine and stock for several hours.
It was traditionally served over freshly made tagliatelle pasta; now it is often served with rigatoni, lasagne or cannelloni.
Heat olive oil and butter in a large pot over medium-high heat. Sauté the carrots and onions, stirring frequently until tender. Stir in the sausage and beef. Cook, stirring occasionally, until beef is brown and sausage is no longer pink. Drain the excess fat and add the wine. Heat to boiling, then reduce heat to low and simmer uncovered until wine has evaporated. Drain juice from tomatoes and chop them in the can with a sharp knife. Add the tomatoes and the rest of the remaining ingredients. Bring to a boil, then reduce to low heat, cover and simmer 45 minutes stirring occasionally. Serve sauce immediately, or keep in the refrigerator for a couple of days or freezer for several months.
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