2 T olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
3 T fresh basil
3 T fresh oregano
salt and pepper to taste
1 pound pasta
In a large skillet, warm oil over medium heat and saute bacon,
onion and garlic until bacon is browned and crisp; set aside.
In large saucepan, brown beef and pork. Drain off excess fat.
Stir in bacon mixture, mushrooms, carrots, celery, tomatoes,
tomato sauce, wine, stock, basil, oregano, salt and pepper
to saucepan. Cover, reduce heat and simmer one hour, stirring
occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.
Serve sauce over hot pasta.
Serves 9.
|
