RAGU ALLA BOLOGNESE / MIXED MEAT SAUCE (FOR PASTA AND LASAGNE)

INGREDIENTS:
1 KG. GROUND PORK
1 KG. GROUND BEEF
1 L BEEF/VEGETABLE BROTH
3 LARGE ONIONS
3 MEDIUM CARROTS
3 STALKS CELERY
200 G SMOKED BACON
100 G TOMATO PASTE
2 GLASSES RED WINE
6 tbsp. EXTRA VIRGIN OLIVE OIL
SALT AND PEPPER

PROCEDURE:

IN A BIG PAN, SAUTE THE BACON, FINELY CHOPPED ONIONS, CELERY, AND CARROTS IN

OLIVE OIL. THEN ADD THE GROUND PORK AND GROUND BEEF. BROWN THE MEAT, WHEN

ITS DONE, ADD THE RED WINE, LET IT EVAPORATE. 

THEN ADD THE TOMATO PASTE MIXED WITH A SCOOP OF BROTH, ADDING ALSO 2 SCOOPS

OF BEEF BROTH, SALT, AND BLACK PEPPER.

SLOWLY COOK THE SAUCE FOR 3-4 HRS. ADDING THE BROTH WHEN NEEDED.

Note:
If you avoid pork meat, you can also use the beef and replace it with chicken, but in this recipe, I have
tried several times and I never go wrong.