Pasta Bolognese

This version of Bolognese has a little sweetness from red wine and some heavy cream added for a rich, but subtle, creaminess--the way my son, Stevie, likes it! It makes a lot... serves 12! It freezes well so if you're not serving 12, plan to put a batch or two in the freezer for a night that you don't have time to cook from scratch. You can also cut the recipe in half, but why go to all that chopping for one meal when you can make two or three out of it! I just served this for a party. I made it the day before and then heated it up the next day, several hours before the party, in my crock pot. If you do that, don't add in the cream, butter and cheese on the day you make it. Add those ingredients in after you have reheated the sauce good and hot and just about 1/2 hour before serving. Enjoy!

1 pound ground beef
1 pound ground pork
1 pound ground veal
(or instead of the above three ingredients, use 3 lbs. of beef/pork/veal for meatloaf blend)
1/2 pound bacon slices, diced small
2 medium onions, chopped small
3-4 ribs celery, chopped small
3-4 carrots, chopped small
6 garlic cloves, minced
2 cups dry red wine (or beef broth if you don't cook with wine)
2 28-oz. cans crushed tomatoes
1 15-oz. can tomato sauce
1 small can tomato paste
1 cup water
2 bay leaves
1 1/2 Tbs. sugar
2 tsp. Kosher salt (or more to taste)
1/2 tsp. dried oregano
a pinch of: cumin, nutmeg, black pepper
1 cup heavy whipping cream
1/2 stick of butter
1/2 - 1 cup Pecorino Romano cheese

In Dutch Oven or large, heavy-bottomed pot, cook the beef, pork, veal, bacon, onions, celery, carrots over medium heat until meat is cooked. Pour most of the liquid off. Add garlic and cook another minute. Add wine and cook for 5 minutes or until liquid is reduced by half. Stir in the tomatoes, tomato sauce, tomato paste, water, bay leaves, sugar and seasonings. Bring to boil. Reduce heat and simmer, uncovered for 2 hours, stirring now and then.

Discard bay leaves. Add the cream and butter. Stir to combine and cook a few minutes. Stir in cheese. Serve over your favorite pasta! This is enough sauce to serve over 3 pounds of pasta.

Serve with Pecorino Romano on table... and nice crusty bread!