A meat lovers sauce with a slight kick from the italian sausage, this Bolognese style pasta sauce is great on a cold winter day.

INGREDIENTS

• 2 tablespoons olive oil
• 125 grams (about 4 ounces) pancetta
• 1 pound ground beef
• 1 pound mild italian sausage meat (I used Johnsonville)
• 2-3 carrots, chopped fine (about 1 cup)
• 1 medium onion, chopped fine (about 1 cup)
• 1 garlic clove, minced
• 4-5 cups tomatoes, lightly pureed in juice
• 1 cup dry red wine
• 1 cup cream or milk
• 1 teaspoon each salt, pepper, basil

INGREDIENTS

1. Heat 2 tablespoons olive oil over medium heat in dutch oven or large heavy pot.  Add pancetta and cook until slightly crispy, about 5 minutes.
2. Add ground beef and sausage.  Cook, stirring often, until browned, about 5 minutes. Drain excess fat but some is necessary for flavour.
3. Add carrots, onions and garlic.  Cook, stirring often, about 5 minutes until tender.
4. Add red wine.  Bring to boil then reduce to simmer.  Cook about 10 minutes or until wine has reduced by about one half.
5. Add tomatoes, cream or milk, salt, pepper and basil.  Simmer for 45 to 60 minutes, uncovered, stirring occasionally until much of liquid has reduced and colour is deep red.
6. Serve over spaghetti or penne with parmesan cheese as a garnish.