Best Bolognese Sauce (Ragu)

• olive oil↗2 tablespoons
• onion, Minced↗1

  small

• carrot, peeled and minced↗1

  medium

• celery, minced↗1

  stalk

• bacon or pancetta, minced↗1⁄4 cup
• ground lean pork or turkey↗1⁄2 lb
• lean ground beef↗1⁄2 lb
• dry white wine↗3⁄4 cup
• plum tomatoes, can drained (reserve juice)↗28 ounces
• beef or chicken stock↗1 cup
• salt & freshly ground black pepper
• heavy cream↗1 cup
• freshly grated parmesan cheese1⁄4 cup

Step-by-step instructions

1. 1

   Saute the onions, carrots, celery and bacon over medium heat. Cook, stirring occasionaly until veggies are tender, about 10 minutes.

2. 2

   Add the ground meat and cook. Stir until all lumps are broken up and all traces of red are gone.

3. 3

   Add the wine and/or tomato juice from the whole tomatoes, raising the heat slightly. Cook until most of the liquid is evaporated, about 5 minutes.

4. 4

   Crush the tomatoes and add to the pot, stir and add the stock.

5. 5

   Turn heat to low and cook at a simmer, stirring occasionaly to break up any remaining clumps.

6. 6

   After an hour or so add salt and pepper.

7. 7

   Cook for at least another hour, until most of the liquid has evaporated and the sauce is very thick. This sauce may be frozen at this point -reheat before completing.

8. 8

   Add the cream (1/2 & 1/2 or milk if ok, too) and cook for another 15 to 30 minutes. Taste and add more salt and pepper if needed.

9. 9

   Serve with any dried or fresh pasta (I think fettucine is the best)topping with the fresh parmesan. Makes a great lasagne as well.