Ingredients
3 tablespoons olive oil
6 slices bacon, cut into 1/2 inch pieces
2 large onion, minced
4 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
2 stalk celery, chopped
2 can Italian plum tomatoes
1 can tomato puree
1/2 cup dry white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
pinch of nutmeg
salt and pepper to taste
Directions
Heat the olive oil in a large saucepan over medium heat. Brown the bacon and add onion, carrot, celery and mushroom and stir in the salt, pepper, basil and oregano. Stirring occasionally, until onion is soft and translucent. Set aside.
In another large saucepan, over medium-high heat, stir fry beef and pork breaking up the meat with a wooden spoon, until the meat is no longer pink. Add garlic into the meat and continue to stir for another 5 minutes.
Transfer meat to a large pot and stir in the wine, tomato puree, plum tomatoes, vegetables and add the pinch of ground nutmeg.
Bring to pot to boil in high heat and then reduce the heat to low and let it simmer for another 1 to 1-1/2 hours, stirring occasionally.
Serve over spaghetti, cooked al dente as per package, with grated Parmesan cheese.