Bolognese Sauce

• 6 slices pancetta; chopped
• 2 italian sausages decased and chopped up
• 250 g ground pork
• 250 g ground beef
• 2 carrots, shredded
• 2 celery stalks very finely diced
• 1 onion, very finely diced
• 3 cloves garlic; minced
• 1 package mushrooms sliced
• 2 cans crushed tomatoes
• 1/2 bottle white wine
• olive oil
• 4 bay leaves
• 1 package fresh basil
• parmesan

1. In a skillet or le creuset, heat oil on medium. Fry the pancetta slices until crispy, about 5 min. Remove to a bowl and add the decased sauges and fry until cooked, about 5-7 minutes, breaking them up with a spoon. Remove to same bowl. Do the same with the ground pork and then the ground beef. Set aside the bowl of meat.
2. In the same pan, add some more oil and add in the vegetables and garlic and lower the heat to medium-low. Fry the veg until they caramelize, between 15-25 minutes (don't skimp on this step).
3. Add the meat back in, mix everything and add in the wine. Let the wine reduce until it's all gone, mixing every few minutes.
4. Tear up the basil and add it in along with the bay leaves and the crushed tomatoes. Bring everything to a boil and turn down to a light simmer (low-med low) and cook uncovered for about 2 hours or more. If it starts to get too thick or dry, cover the pan (leaving a small crack open).
5. When done, add in parmesan to taste and the milk (start with s 1/2 cup) to make it a little creamier, mix and serve.

italian sausages, ground pork, ground beef, carrots, celery stalks very, onion, garlic, mushrooms, tomatoes, white wine, olive oil, bay leaves, fresh basil, parmesan

Taken from www.epicurious.com/recipes/member/views/bolognese-sauce-52800991 (may not work)