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5 tbsp. extra virgin olive oil

¼ large carrot, diced

¼ large onion, diced

1 stalk celery, diced

2 slices (20g) of baconor pancetta, diced

1 lb. (450g) ground beef

1 lb. (450g) ground pork

Ground nutmeg

Salt

Fresh black pepper

1 cup (235ml) white or red wine

2 tbsp. tomato paste

28 oz. (800g) canned whole peeled tomatoes, crushed by hand

Large pot (Dutch Oven or terracotta preferred)

Wooden spoon

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1. In a large pot (preferably a heavy Dutch Oven or terracotta pot) over medium heat, add the carrot, celery, onion, and olive oil. Sauté for 5-7 minutes until the onion becomes tender and slightly transparent. Then, stir in the diced bacon and continue cooking for another 3 minutes.

2. Next, add the ground beef and pork to the pot. Break it up into small pieces with a wooden spoon while cooking until it is no longer pink (about 5 minutes). Add a pinch of nutmeg and a sprinkle of salt and black pepper.

3. You may notice that a lot of water is released depending on the type of meat you use. Let the excess liquid burn off by bringing the mixture to a brisk simmer and stirring frequently (about 5-10 minutes).

4. Add the wine to the pot and bring the ragù to a simmer. Let it cook until the smell of alcohol dissipates (about 5-10 minutes), then stir in the tomato paste. Continue simmering for 3 minutes before adding crushed tomatoes and ½ cup water. Season with salt.

5. Bring the sauce to a gentle simmer and partially cover the pot. Stir and check the ragù occasionally, every 10 minutes or so. Cook for at least 2 ½ to 3 hours, or longer for extra flavor-building. The finished ragù should resemble a thick chili. If it becomes too thick at any point, simply add warm water to thin it.

Makes: About 5 cups (a little over a liter)

Cook Time: 3-4 hours