Bolognese Sauce (Or Meat Ragu Sauce) - cooking recipe

Ingredients

2 tablespoons olive oil
3 carrots, finely diced
3 stalks celery, finely diced
1 large onion, finely diced
2 garlic cloves, finely diced
2 1/2 teaspoons dried oregano
salt
pepper
1 lb ground beef
1 lb ground pork
2 cups beef or 2 cups chicken broth
1 (14 ounce) can tomato sauce
2 (14 ounce) cans diced tomatoes
1 1/2 cups cream or 1 1/2 cups half-and-half, divided

Preparation

Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned.
Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats.
Add broth; cook for 10 mins over medium heat.
Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed.
If you're not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce.
(If using cold sauce, bring to a boil first, then) Add 1/2 c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles.
Makes three portions, which serve 2-4 people each.