2-3 pounds ground meat
2 ounces chopped bacon or pancetta
1 tablespoon extra virgin olive oil
2 tablespoons butter
3 grated, chopped, or minced carrots
2-3 stalks minced celery
1large yellow onion chopped fine
salt and pepper to taste
4 cups pureed Italian tomatoes
2/3 cup dry red wine
1/4 cup cream (This helps tenderize the meat and protect it from the acids of the tomatoes!)
1/4-1/2 cup grated Romano cheese or Parmigiana if you prefer plus more for the table
1 Parmesan rind (optional)
In heavy saucepan saute the bacon or pancetta until crispy.
Add the oil/butter and allow it to melt.
Add the onion along with the salt and saute until translucent. Add carrots and celery and saute for a few minutes or until soft.
Add the wine and cook for about 3 minutes cooking out the alcohol.
Add the meat and brown and breaking it up. Stir often. Cook and stir for about 5 minutes till the meat is well cooked and no longer pink.
Add the tomatoes and their juice along with the optional Parmesan rind. Let cook at a slow bubble till thickened, about 30 minutes to an hour, depending on the thickness you desire the longer the thicker.
After it has thickened you can cover it and at a very low simmer cook for several hours or move on to the next step and serve. In Bologna they simmer covered for up to 5 hours.
Add the cream and cook an additional 3 minutes just before serving.
Add the cheese at the very end off heat. Serve with additional cheese
Pasta: traditionally this is served with tagliatelle, which is a thick pasta able to hold up to the sauce.