Tagliatelle Bolognese

• 1 lb. tagliatelle
• 5 oz. ground pork
• 5 oz. ground beef
• 2 T. olive oil
• 6 T. butter
• 1 medium onion
• 1 carrot
• 1 stalk celery
• 4 oz. chopped bacon
• 2 oz. italian sausage
• 1 wineglass white wine
• 1 T. tomato paste
• 1 wineglass beef stock
• salt and pepper
• 5 T. heavy cream
• Parmesan cheese

1. Heat oil and 2 T. butter and add onion, carrot, celery and bacon. Cook gently for 10m minutes.
2. Add pork, beef, sausage meet with skin removed and wine. Cook gently for 10 mintues stirring from time to time.
3. Add tomato paste diluted in stock. Stir in and season to taste. Cook gently for another 1.5 hours.
4. Stir in cream and when it has been absorbed by sauce, remove from heat.
5. Add remaining butter and stir.
6. Cook pasta according to directions and stir in sauce.
7. Serve with parmesan cheese if desired.

tagliatelle, ground pork, ground beef, olive oil, butter, onion, carrot, celery, bacon, italian sausage, white wine, tomato, beef, salt, heavy cream, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/tagliatelle-bolognese-1248181 (may not work)