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Ingredients

• 1 lb. of beef, cut in 1 inch cubes (not too lean of a cut)
• 3/4 lb. of pork, cut in 1 inch cubes (I use boneless rib)
• 10 medium very ripened tomatoes, seeds removed
• 3 medium bell peppers ( 1 each green, yellow, and red), finely chopped
• 3 medium yellow onions, finely chopped
• 4 green onions (scallions), finely chopped
• 1 medium carrot, grated
• 1/2 cup of chopped green Spanish olives
• 1/2 lb. of baby Portabella mushrooms, thinly sliced
• 1 small can of tomato paste
• 5 cloves of garlic, minced
• 1/4 cup of fresh parsley, finely chopped
• 1/4 cup of fresh basil, finely chopped (or 1 tablespoon of basil paste)
• 1 tablespoon of dried oregano
• 6 small anchovy fillets (no salt added)
• 1/2 cup of olive oil
• 1 1/2 cup of red wine
• 2 tablespoons of anise liquor (my little secret)
• 1 tablespoon of Dijon mustard (another of my little secrets)
• 2 tablespoons of Marscapone
• 1/4 cup of grated Parmesan cheese
• 1 tablespoon of butter
• salt and black pepper (to taste)
• 2 one pound packages of linguine pasta (my preference)

Description

Oh, Please Don't Be Jealous, Rice And Potatoes! Sauce Bolognese Is Very Forgiving And Has No Problem Mixing It Up With Each Of You. She Loves Pouring Herself Over Your Fluffy…

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