Ingredients
3 tablespoons of olive oil 3 onions, cut into large chunks 2 carrots, cut into large chunks 3 garlic cloves 2 cups of button mushrooms 3 stalks of celery, cut into large chunks 2 tablespoons of olive oil 6 ounces of pancetta or bacon, sliced thinly 8 ounces of ground beef 8 ounces of ground pork 8 ounces of ground veal 1 can of tomato paste 2 cups of red wine 2 bay leafs 1 large can of stewed tomatoes salt and pepper
Method
Pulse onions, carrots, garlic cloves, mushrooms, celery and olive oil in a food processor until finely chopped. This may need to be done in several batches. Heat a large sauté pan with the olive oil and add pancetta. Fry until golden, aromatizing the oil with the rich flavour of the Italian bacon. Add the vegetable mixture and sauté until it begins to caramelize. Add ground meats and stir vigorously to break apart. Stir in the tomato paste, red wine, bay leaf and stewed tomatoes and continue to stir and break up any chunks of meat. Simmer for about 30 minutes, until the sauce has thickened and all the flavours have blended. Taste and season with salt and pepper.
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