Bolognese Ragù

• 1/2 cup, plus 2 Tbsp of olive oil
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 10.5 ounces lean beef, minced
• 1/2 cup minced parma ham/prosciutto
• 1/3 cup minced bacon
• Pinch of salt and pepper
• 1 cup of red wine
• 3 Tbsp of tomato sauce
• 1 Tbsp of tomato paste

1. 1. In a large pan, heat the olive oil over medium heat. Add the celery, onions, and carrots and cook, stirring frequently, until the vegetables turn a golden color, about 5 minutes.
2. 2. Add the beef, ham, bacon, salt, and pepper. Cook, stirring frequently, until the beef caramelizes, about 6 minutes.
3. 3. Gradually add the wine, stirring continuously, allowing it to evaporate as you mix it in.
4. Add the tomato sauce, tomato paste, and just enough water to cover the meat. Stir to combine. Bring the sauce to a boil and then lower the heat to low. Simmer the sauce, stirring occasionally, until the flavors meld and deepen, about 3 hours.
5. 4. To prepare the pasta, transfer ragu to a large saute pan on medium-high heat. Transfer the cooked and drained pasta to the saute pan and mix quickly with a fork, being careful not to break any of the pasta.
6. When well mixed, immediately transfer the portions to plates and top with a generous amount of freshly grated Parmesan cheese.

olive oil, celery, carrots, onions, lean beef, parma ham, bacon, salt, red wine, tomato sauce, tomato paste

Taken from www.epicurious.com/recipes/member/views/bolognese-ragu-52535421 (may not work)