Ingredients:
1/4 cup olive oil
2 slices thick cut bacon, diced
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
4 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 lb ground beef
1 lb ground pork
1 cup dry red wine
2 bay leaves
2 (14 ounce) cans beef broth
1 1/2 cups canned tomato puree
1 lb pappardelle pasta or 1 lb mafaldine pasta
freshly grated parmesan cheese
Directions:
Heat oil in heavy large pot over medium high heat.
Add bacon; saute until beginning to brown, about 6 minutes.
Add onion, celery, carrot, garlic, and thyme; saute 5 minutes.
Add beef and pork; saute until brown and cooked through, breaking up meat with back of fork, about 10 minutes.
Add wine and bay leaves.
Simmer until liquid is slightly reduced, about 10 minutes.
Add broth and tomato puree.
Reduce heat to medium low; simmer until sauce thickens, stirring often, about 1 hour 15 minutes.
Season with salt and pepper.
Boil pasta in large pot of boiling salted water until just tender but still firm to bite, stirring often.
Drain.
Transfer to pot with sauce; toss.
Serve with Parmesan.
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.