Ragu or Bolognese -- a keeper from our time in Italy

After a successful ravioli party, where I made Bolognese sauce instead of the usual gravy with meatballs and sausage, we decided this is a keeper.  I created the recipe after reading several recipes in magazines and cookbooks. 

Ingredients: 

4 Tbs olive oil

1 large white onion finely chopped

1 large carrot finely chopped

1 stalk celery finely chopped

6 cloves of garlic finely chopped

2/3 cup of pancetta or guanciale finely chopped

1 pound of chopped beef, seasoned like meatballs (1 tsp garlic powder, 1 tsp parmesan cheese, 1 tsp parsley, 1 egg -- mix together with hands until well blended)

6 Italian sausage links, meat removed from casing

1 cup dry white wine

2 cans or bottles of tomato puree (I like to use the chunky or rustica)

salt and pepper to taste

Basil (12 leaves of fresh basil or 1 Tbs dried basil)

2 dried bay leaves

1/2 tsp crushed red pepper 

2 Tbs balsamic vinegar

4 Tbs light cream

Heat the olive oil in a deep frying pan or dutch oven.  Add the onion, carrot, celery, garlic and pancetta/guanciale and fry over low heat until the veggies soften and the pancetta/guanciale is crisp, about 7-8 minutes. Add prepared beef and sausage meat and cook until brown, breaking pieces apart, about 8-10 minutes. Add wine and let simmer until it reduces by half, about 6-8 minutes. Add tomatoes, basil, bay leaves, salt, pepper and crushed red pepper. Cover and simmer over low heat, stirring often, until thickened, about 1 1/2 hours.  Stir in the balsamic vinegar and the cream. 

Serve over pasta. 

Photo to come