BOLOGNESE SAUCE

Originally Submitted by Donna Workman

2 Tablespoons olive oil
1 stalk celery, chopped
4 slices bacon, cut into ½ inch pieces
1 (28 ounce) can Italian plum tomatoes
1 large onion, minced
6 ounces tomato sauce
1 clove garlic, minced
½ cup dry white wine
1 pound lean ground beef
½ cup chicken stock
½ pound ground pork
½ teaspoon dried basil ( can substitute 2 Teaspoons chopped fresh basil)
½ pound fresh mushrooms, sliced
½ teaspoon dried oregano
2 carrots, shredded
Salt and pepper to taste
1 pound pasta

In a large skillet, warm oil over medium heat and sauté bacon, onion, and garlic until bacon is crisp; set aside

In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, celery, carrots, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Bring a large pot of slightly salted water to a boil. Add pasta and cook 8 – 10 minutes or until al dente: drain. Serve sauce over hot pasta. Makes about 9 servings.