b'Rigatoni withSErvES 4 to 6Bolognese Rag BoloGnESE MEat SaucEMakes 4 cups5 tablespoons davinci to prEparE thE BoloGnESE MEat SaucE 100% pure olive oilheat the olive oil in a large saucepan set on high heat until sizzling, teaspoon red pepper flakesabout 2 minutes. add the red pepper flakes, celery, carrot, onion, garlic, bay leaf, sage and basil, and cook for 2 minutes, stirringcup finely chopped celeryconstantly. reduce the heat to medium-low and cook 10 minutes cup finely chopped carrotmore, stirring occasionally.cup finely chopped onionraise the heat to high, and add the optional prosciutto, and the veal,4 garlic cloves, thickly slicedpork and beef. cook, stirring constantly, for 2 minutes. add the wine,1 large bay leafreduce the heat to medium, and let it cook until almost evaporated,1 tablespoon chopped fresh sageabout 5 minutes. raise the heat to high, add the tomato sauce, tomato2 tablespoons chopped fresh basilpaste and stock, and bring to a boil. reduce the heat to a simmer, cover, and cook for 30 minutes, stirring well every 15 minutes. 2 ounces finely diced prosciutto(optional)add the peas and simmer for 15 more minutes.pound ground vealif you like your sauce thicker, remove the cover during the lastpound ground pork 15 minutes of cooking. When its done, remove the bay leaf and taste pound ground beeffor salt and pepper. / cup red wineto SErvE cup tomato sauce bring a pot of water to a boil, add the pasta, and cook according to2 tablespoons tomato pastethe package directions. When the pasta is cooked, drain it well and2 cups chicken or beef stock put it back into the pot. add half of the sauce and stir well while pound frozen peascooking over medium heat. serve the pasta in individual dishes;Salt and pepper to tastetop each serving with some of the remaining sauce and some grated parmesan cheese as per your liking.1 pound davinci rigatoni pastaGrated parmesan cheese to taste23'