Genovese Bolognese Sauce: a.k.a. Nonna’s Bolognese

Heat butter and olive oil over medium heat in a 10- or 12-quart heavy pot. Add a touch of the bay leaves and rosemary. Add the carrot, celery, parsley and onions. Cook until the vegetables have softened.

Add the chopped pork and sauté until it begins to brown. Add the chopped beef and sauté until the meat appears cooked, stirring occasionally. (I drain as much fat as possible from the pot as the meat cooks.) Add the prosciutto. Add a touch of salt and the wine, and continue to cook. When the wine evaporates, add the tomato sauce. Rinse the tomato cans with a bit of hot water and add to the sauce. Add the heavy cream and a touch of black pepper. Stir to combine.

Cook on a high flame without cover for 10 minutes. Lower heat, cover the pot and simmer for 3 to 4 hours, stirring occasionally. Enjoy with your favorite pasta.
Makes approximately 10 quarts of sauce. The sauce can be stored in plastic containers and frozen for future use.