Ragu' di Carne

(You might know this as Bolognese sauce)

1 medium onion
1 carrot
1 celery stalk
3/4 lb ground beef
3/4 lb ground pork
2-3 slices bacon or pancetta
1 glass of wine
2 large cans tomato puree'
a pinch of nutmeg
salt & pepper to taste

(you can add oregano if you like the flavor, and if it gets too thick, thin it out with beef stock)

Render down the bacon (cook the fat out on med heat) and remove from pot. Add 2-3 T olive oil and sautee' onion, carrot, and celery until tender and transluscent. Add pork and beef and brown with vegetables (make sure you season the meat w/salt & pepper). Add wine and let it evaporate to cook out the alcohol. Add tomato puree', bacon, nutmeg, and any necessary salt and pepper. Then simmer it, covered, on low, for like 3 days. No, really, the longer you cook it the better, but anything over 2 hours will be fine.