Ragu Sauce with Orange Peel, Cloves

Ingredients:

- 2 tablespoons olive oil

- 1 large onion, finely chopped

- 2 carrots, finely chopped

- 1 pound ground beef Chianina

• 2 pound ground pork or salsiccia di cinta senese

- 1/2 cup red wine

- 28 ounces canned whole tomatoes, crushed by hand or passata high quality in glass

- 1/2 teaspoon ground cloves

- Peel of 1 orange, in large strips

- 1 bay leaf or rosemary

- Salt and freshly ground black pepper to taste

- Fresh basil or parsley for garnish (optional)

- Grated Parmesan cheese for serving if you like (unless you like to add chilly peppers to the sautè)

Instructions:

. Heat the extra virgin organic olive oil in a large, heavy-bottomed pot over medium heat.

. Add the chopped onion, and carrot. Cook until softened and starting to caramelize, about 10 minutes.

. Add the ground beef and pork, breaking it up with a wooden spoon. Cook until browned.

. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has mostly evaporated.

. Add the crushed tomatoes, tomato paste, ground cloves, anchovy paste, orange peel, and bay leaf. Stir to combine.

. Reduce the heat to low and let the sauce simmer gently for at least 2 hours, stirring occasionally. The longer it simmers, the better the flavors will meld.

. Season with salt and pepper to taste.

. Serve over your favorite pasta, garnished with fresh basil or parsley and grated Parmesan cheese.