This is a genuine Italian meat sauce. Don't be fooled by that stuff in a jar at the grocery store that's mostly tomato and corn syrup.
It's rich, it's not quick or easy, but it's absolutely delicious. I usually double the recipe when I make it so I can freeze some for later, athough it's best when freshly made and served right off the stovetop, as the liquid components tend to separate on reheating, while not adversely affecting the taste.
This recipe calls for beef stock, and, as you can guess by virtue of my diatribe on home made chicken stock, I am a true believer that the only sort of beef stock you should use is the home made variety. I haven't posted my recipe for it on the net, but it's basically Jeff Smith's recipe as included in almost all of his books published by William Morrow - beef bones baked brown simmered for hours with onion, celery and carrots. If you need more info, don't hesitate to send mail.
This is neither a low cholesterol nor a low fat recipe, but then most
of my recipes don't tend to be either, anyway!
In a sufficiently large saucepan or stockpot melt the butter. Add the olive oil and the vegetables and saute over medium heat until they soften and the carrots and onions begin to brown slightly. Add the garlic and all of the meats, stirring and cooking until the ground meats are no longer pink and the bacon is rendered well.
If the fat content seems excessive, you may drain off some of the drippings at this point but do not leave the mixture too dry.
Add the wine and simmer over medium heat until the liquid reduces by roughly 50% to 75%, stirring occasionally. Add the tomato puree and a half cup of the beef stock. Cover and reduce heat to low- to medium-low to simmer. Stir about once every 15 minutes and add a half cup of stock at each stirring.
15 minutes after the last of the stock has been added and simmered, uncover and add the cream, stirring gently and continuing to simmer, uncovered until reduced and thickened.
Serve over any pasta of your choice.
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