That recipe sounds just like a sauce I made in Italy! Here's another good one I like:
Bolognese Sauce
1 lb ground beef or veal
2 medium yellow onions
2-3 cloves garlic
½ cup flat leaf parsley
½ cup fresh basil
2 dried bay leaves
1 pinch red pepper flakes
1 cup dry red wine (Chianti)
¼ - ½ cup extra virgin olive oil
2 16-oz cans crushed tomatoes
1-2 tsp salt
1 tsp ground black pepper
½ stick butter (optional)
1 lb linguine
Mince onions and garlic.
Chop parsley and basil into small pieces.
Coat bottom of pot with olive oil and sautee onions and
garlic over medium-low heat. Add butter
if desired. Add a few pinches of salt
and pepper to sautee.
When garlic and onion mixture turns translucent yellow,
spread around to sides of pot leaving open space in the middle. Add a drop of olive oil and place ground meat
in center. Turn up heat to medium and sautee
meat for 2-3 minutes, stirring frequently.
Add chopped herbs and mix with meat.
Pour red wine over meat and continue to stir. When meat becomes browned, mix with onion and
garlic. Allow all liquid to evaporate,
approx. 5-10 minutes.
Reduce heat to low, and pour in cans of tomatoes. Add 2-3 tbsp olive oil, 2-3 pinches salt and
1-2 pinches black pepper to taste. Add
whole bay leaves and stir.
Cover, allow to simmer 2-3 hours, stir occasionally. Remove bay leaves from sauce before serving.
Boil water for linguine.
Add 3 pinches salt to boiling water.
Cook pasta for 7-8 minutes.
Add chopped basil for garnish.
