This recipe is provided by Liz Flynn from her friend Rachele Baviello.


  • ¼ cup olive oil
  • 4 slices of bacon or pancetta, cut into half-inch pieces
  • 1 large onion, minced
  • 1 garlic clove, minced
  • 1 pound ground beef
  • ½ pound ground pork
  • 2 carrots, shredded
  • 1 stalk celery, chopped
  • 2 cans Italian plum tomatoes (28 ounces each)
  • ½ cup white wine
  • ½ cup chicken stock
  • ½ pint heavy cream
  • salt and pepper
  • chopped parsley (optional)
  • chopped basil (optional)
  • 1 pound of pasta
  • Grated Parmesan cheese


1. In a large pot over medium heat, heat oil and then sauté onion and garlic. Add bacon or pancetta and cook until done, but not too crisp.

2. Crumble in the ground beef and pork and brown well. After the meat is browned and crumbled nicely, add white wine and let simmer for about five minutes. Add chicken stock, carrots and celery. Let simmer for five to 10 minutes. Add tomatoes, salt and pepper, and basil and parsley.

3. Cover; reduce heat to medium and let cook for about one hour, stirring occasionally. After one hour, stir in heavy cream. The sauce will become pink in color. Let sauce cook another 10 to 15 minutes.

4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for eight to 10 minutes or until al dente. Drain pasta. Serve the sauce over the pasta and top with grated Parmesan cheese.

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