1 lb gluten-free pasta of your choice (I used bionaturae spaghetti)
*You can pulse onion, carrot and celery together in a food processor. Just make sure it is smaller than the ground meat but not over-processed and mushy)
Instructions
Pre-heat sauce pan and combine olive oil and butter
Once butter is melted, add the onions, carrots and celery. Cook until caramelized, about 10 minutes
Add ground meats and prosciutto, making sure to break them up
Cook until meats are browned
Combine wine and tomato paste and add them to the saucepan. Simmer for about 3-4 minutes
Add veal stock, parsley, sage, thyme, nutmeg, salt and pepper and bring to a low simmer
Cook over low heat for approximately 1½-2 hours
About ½ hour before sauce is finished, boil water for the pasta and add a good deal of salt to it (should taste like the ocean). Cook pasta and reserve some of the cooking liquid before draining it
Remove the sauce from the heat and add in the heavy cream
Toss the pasta with the sauce, adding some of the cooking liquid, if necessary, to break it up
Serve and enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/foodie-friday-pasta-bolognese-gluten-free/