Blackout Ragu

• 2 pounds ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 1 large red onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1/2 cup red wine
• 5 tablespoons double concentrated tomato paste
• 1 bay leaf
• Salt and pepper, to taste
• Cooked penne or tagliatelle and grated Parmesan cheese, for serving

1. In a large frying pan, crumble and brown the ground meats, breaking up large chunks with the back of a spoon. Drain the meat out of the fat and reserve the meat.
2. In a large, heavy bottomed pot or Dutch oven set over medium heat, add 1 tablespoon olive oil and the pancetta. Let the pancetta brown a little and render some fat, but not crisp.
3. Add the onion, celery, and carrot to the pot with the pancetta. Salt lightly and cook until the vegetables soften and onions become translucent.
4. Add the drained ground meat to the vegetables and pancetta and again break up any larger chunks of meat with the back of the spoon.
5. Add the wine to the pot, raise the heat to bring the mixture to a boil, and then lower and simmer for 2 to 3 minutes.
6. Add the tomato paste and bay leaf and cover pot contents with water by about an inch.
7. Continue to simmer for about three hours, adding more water if the mixture starts looking too dry. Taste for salt and pepper.
8. Remove the bay leaf and serve over cooked penne or tagliatelle with grated Parmesan cheese.

ground beef, ground pork, ground veal, olive oil, pancetta, red onion, stalks celery, carrots, red wine, tomato paste, bay leaf, salt, penne

Taken from food52.com/recipes/7224-blackout-ragu (may not work)