Ragu Bolognese
This was a standard Sunday night dinner for me growing up in my house. My dad would start cooking it after lunch and we would salivate all afternoon from the incredible aroma. I change up the recipe probably ever time I cook it but I think this is a good 'lighter' version of it. You could also make it with red wine and chopped mushrooms for an even more savory sauce. INGREDIENTS: 3 tablespoons olive oil 2 tablespoons butter 1 large onion 2 ribs of celery 3 carrots 4 garlic cl
