Bolognese Sauce

1/4 cup olive oil
2 cloves of garlic, minced
1 medium sweet onion
1 carrot
1 stalk of celery
1 1/2 pound of ground beef
1 pound of sweet sausage
1 cup red Chianti wine
4 cups chopped tomatoes
Salt
Pepper
Fresh Parmesan cheese

Mince the garlic, finely slice the onion, carrot and celery.  Saute the garlic in 1/4 cup of olive oil.  Add onions, carrots and celery, saute until onions are translucent and carrots and celery have softened.  Add beef and pork to the pan, salt and pepper, brown for 10 minutes.  Pour in the wine and cook on high to reduce until wine has evaporated.  Add tomatoes, salt and pepper.  Simmer for 40 minutes.  Serve over pasta with fresh Parmesan cheese. 

Rutabagas also make a great substitute for pasta.  Spiralize them to prep.  Saute them in olive oil and garlic, cover and cook for 6 minutes