Ragu Bolognese

1 small onion, chopped

1 clove garlic, minced

1 T. olive oil

1/2 c. red wine (I used Chianti)

1/2 lb cooked sausage, diced (I used kielbasa)

1/2 lb cooked beef, crumbled or diced (I used leftover meatloaf)

1 (1 lb 12 oz) can of good Italian tomatoes

salt and pepper to taste

Heat the olive oil in a dutch oven over med high heat.  Add the onion and garlic, cook and stir until translucent and fragrant.  Add the wine and cook until evaporated by half.  Add the meat and tomatoes, bring to a boil.  Stir and reduce heat to a simmer, cover and let simmer for two or three hours until thick and rich. Taste and season with salt and pepper if needed before serving.