RAGU BOLOGNESE

By curly

Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/4 pound bacon strips, diced
• 2 medium onions, chopped
• 2 celery ribs chopped
• 2 small carrots, chopped
• 4 garlic cloves minced
• 1 cup dry red wine or beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 2 Tbsp tomato paste
• 2 bay leaves
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp each ground cumin, nutmeg and pepper
• 1/2 cup heavy whipping cream
• 2 Tbsp butter
• 2 Tbsp minced fresh parsley
• 1/2 cup grated Parmesan cheese
• Hot cooked pasta and additional Parmesan cheese

Preparation

Step 1

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 for 4-5 minutes or until liquid is reduced by half.
Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings.
bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 to 2 hours or until thickened, stirring occasionally.

Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer.

Stir in cheese.

Serve with pasta and additional cheese.