Pan-Fry

1. In a large stockpot over medium heat, cook prosciutto until crispy or firm, about 10 to 12 minutes. Add beef, pork, and veal, and cook, stirring frequently to mix ingredients and ensure even cooking, about 30 minutes. If there's any liquid, drain and discard.

2. While meat cooks, dice onion, carrot, and celery and mince garlic. Add to a small bowl and mix together. When meat is ready, add vegetables to the pot along with the bay leaf. Cook for 15 minutes, stirring frequently.

3. Add tomatoes, including juice from can, and crush tomatoes with the back of a spoon. Add chopped basil, salt, and pepper. Reduce heat, cover pot, and simmer for 2 hours, stirring occasionally. If sauce seems very thick, stir in optional can of tomato puree.

4. About 30 minutes before sauce is finished, bring a large pot of water to a boil over high heat. Sprinkle water with a heaping tablespoon of salt. Add pasta and cook until al dente, about 10 to 12 minutes. Drain and transfer to a large serving bowl.

5. Toss pasta with a small amount of Bolognese sauce, then top with remaining sauce. Sprinkle with chopped scallions, basil, and Parmesan cheese, if using. Serve at once.

Source: Hannaford fresh Magazine, July - August 2013