Bolognese

• 1 stick Butter
• 3 T Olive oil
• 1 Onion
• 1 Carrot
• 1 stalk Celery
• 2 strips Bacon
• 1/2 lb ground Pork
• 1/2 lb ground 90/10 Beef
• 1/2 lb ground mild Italian Sausage
• 1 cup Chardonnay (important to pick a good and intense "Oaky" Chardonnay)
• 1 small can Tomato Paste
• 1 can good (not low sodium) Beef Stock
• 1/2 pint Heavy Cream or 1/2 and 1/2
• 6 cloves Garlic
• 2 dash Oregano
• 8 leaves fresh Basil
• 4 ripe Plum Tomatoes
• 28 oz can of San Marzano Crushed Tomatoes (don't not substitute)
• Kosher Salt
• Ground Pepper

1. Heat half butter and all oil in pan. Cook onion, carrot celery and bacon
2. Add garlic near the end
3. Add meat and cook and drain fat
4. Add white wine until evaporated
5. Add crushed tomatoes
6. Add kosher salt, pepper and tomato paste diluted with stock
7. Add chopped basil and diced plum tomatoes
8. Simmer for 2 hours or until hungry
9. Add cream and rest of butter
10. Serve in 8 min

butter, olive oil, onion, carrot, celery, bacon, ground pork, ground mild italian sausage, tomato paste, cream, garlic, oregano, fresh basil, tomatoes, tomatoes, kosher salt, ground pepper

Taken from www.epicurious.com/recipes/member/views/bolognese-52990821 (may not work)