Ragu Bolognese(Serves 6)

• 8 slices bacon
• 1/3 c. olive oil
• 1 large carrot, cut into 1/4-inch dice
• 2 stalks celery, cut into 1/4-inch dice
• 1 onion, cut into 1/4-inch dice
• 1/2 c. dry red wine
• 3 cloves chopped garlic
• 1 Tbsp. fresh thyme
• 2 c. chopped tomatoes in juice
• 1 lb. tagliatelli or fettucine

1. Fry bacon crisp and drain.
2. Drain fat from skillet; add olive oil and saute garlic, onion and celery until translucent, about 5 minutes.
3. Add wine and cook another 5 minutes until almost all the wine has evaporated.
4. Add carrots, thyme and tomatoes and reduce heat to low.
5. Simmer, stirring every once in a while, until the liquid has almost completely evaporated.
6. Season to taste with salt and pepper.
7. Serve small amounts of Ragu with hot cooked pasta.
8. Pass grated Parmesan separately.

bacon, olive oil, carrot, stalks celery, onion, red wine, garlic, thyme, tomatoes, tagliatelli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=872718 (may not work)