Bacon Bolognese

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 6 thick-sliced bacon strips, chopped
• 8 garlic cloves, minced
• 1 cup dry white wine
• 1 can (28 ounces) whole tomatoes, crushed slightly
• 1-1/2 cups chicken stock or reduced-sodium chicken broth
• 1 package (16 ounces) spaghetti
• 3 tablespoons butter, cubed
• 1 cup grated Parmesan cheese

1. In a 6-qt. stockpot, cook beef and pork over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings.
2. Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated.
3. Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally.
4. To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.

ground beef, ground pork, salt, pepper, carrots, onion, bacon, garlic, white wine, tomatoes, chicken, spaghetti, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/bacon-bolognese/ (may not work)