from Luna Convento, Italy

• 2 onions 
• 1 carrot 
• 2 celery stalks 
• 2 bay leaves 
• 1 pound finely minced veal 
• olive oil 
• 28 ounces pureed tomatoes 
• 1 cup white wine 
• 2 tablespoons flour 
• 1 cup water 

Finely chop the onion, carrot and celery. Sauté in the olive oil along with the bay leaves and minced meat until the vegetables are soft and the meat is browned. Add the wine and cook until evaporated. Sprinkle the flour on top, mixing it in carefully so it does not clump. Gradually add the water and then add the tomatoes.  Gently cook until the sauce is thick, about 20 to 30 minutes.

Serve immediately tossed with pasta that has been cooked al dente. Serves 6 people. It is best served with a green salad and fresh Italian bread. It can also be used as a filling for lasagna or as a pizza sauce.

This version of Bolognese sauce is much lighter than what we are generally used to, always receiving raves when it is served at the Hotel.