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8 servings
Ingredients:
2 tablespoons olive oil4 slices bacon, cut into 1/2 inch pieces1 large onion, minced1 clove garlic, minced1 pound lean ground beef1/2 pound ground pork1/2 pound fresh mushrooms, sliced2 carrots, shredded1 stalk celery, chopped1 (28 ounce) can Italian plum tomatoes6 ounces tomato sauce1/2 cup dry white wine1/2 cup chicken stock1/2 teaspoon dried basil1/2 teaspoon dried oregano salt and pepper to taste1 pound pasta
Instructions:
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.
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