Bolognese Sauce

• 2 tablespoons olive oil
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, minced
• 1 garlic clove, minced
• 1 lb lean ground beef
• 1/2 lb ground pork
• 1/2 lb fresh mushrooms, sliced
• 2 carrots, shredded
• 1 (28 ounce) can Italian plum tomatoes
• 6 ounces tomato sauce
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 lb pasta

1. In a large skillet, warm oil over medium heat and saute bacon until browned and crisp.
2. Remove bacon with a slotted spoon and set aside.
3. Saute onion and garlic until the onion is transluent . Do not let the garlic get too brown.
4. In large saucepan, brown beef and pork.
5. Drain off excess fat.
6. Stir in bacon, onions and garlic, mushrooms, carrots, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.
7. Cover, reduce heat and simmer one hour, stirring occasionally.
8. Bring a large pot of lightly salted water to a boil.
9. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
10. Serve sauce over hot pasta.

olive oil, bacon, onion, garlic, lean ground beef, ground pork, fresh mushrooms, carrots, italian plum tomatoes, tomato sauce, dry red wine, chicken stock, dried basil, oregano, salt, pasta

Taken from www.food.com/recipe/bolognese-sauce-309353 (may not work)