This is the perfect weekend sauce... It may seem like a lot of ingredients, but this is a really easy assembly.Ingredients:13oz (375g) ground veal 13oz (375g) ground beef 1 Italian sausage, skin removed1 diced white onion 1 diced carrot 2 ribs diced celerypinch of chilli flakes½ cup (125 mL) red wine1½ cup (375 mL) chicken stock1 tsp (5 mL) salt12 oz (350 mL) chopped tomatoes 1 tsp (5 mL) thyme1 tsp (5 mL) sage1 Tbsp (15 mL) oregano1 tsp (5 mL) ground pepper0.2oz (5g) dried porcini mushrooms 6 cloves chopped garlic1/3 cup (75 mL) unsalted butter tagliatelle to serveMethod:Brown all three meats, in batches so they don't stew. Add the diced vegetables and chilli flakes, cooking gently until they soften. Add the wine and allow the alcohol to evaporate for a few minutes. Add the chicken stock and salt; simmer for 30 minutes.Add the chopped tomatoes, all of the herbs, dried porcini and garlic. Cover and simmer for three hours, stirring occasionally.Once the bolognese has cooked, add the butter stirring to combine. Serve over tagliatelle or your favourite pasta.serves 6#GlenAndFriendsCooking #LeGourmetTV #LeGourmetTVRecipes Glen & Friends Cooking Glen And Friends Cooking #GlenCooking #GlenCooks-~-~~-~~~-~~-~-Please watch: "