Ingredients
1 pound ground beef1/2 pound ground pork1/4 pound bacon strips, diced2 medium onions, chopped2 celery ribs, chopped2 small carrots, chopped4 garlic cloves, minced1 cup dry red wine or beef broth1 can (28 ounces) crushed tomatoes1 can (15 ounces) tomato sauce2 tablespoons tomato paste2 bay leaves2 teaspoons sugar1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon each ground cumin, nutmeg and pepper1/2 cup heavy whipping cream2 tablespoons butter2 tablespoons minced fresh parsley1/2 cup grated Parmesan cheeseHot cooked pasta
Preparation
In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours.
Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
