1 TBSP Olive Oil
4 Ounces Bacon or Pancetta, Diced
1 1/2 CUPS Chopped Yellow Onions
3/4 CUP Diced Carrots
3/4 CUP Diced Celery
1 TBSP Minced Garlic
1 TSP Salt
1/2 TSP Ground Black Pepper
2 Bay Leaves
1/2 TSP Dried Thyme
1/4 TSP Dried Oregano
1/4 TSP Ground Cinnamon
1/4 TSP Ground Nutmeg
1 LB Ground Beef
1/2 LB Ground Pork
2 TBSP Tomato Paste
1 CUP Red Wine
2 CANS (14.5 OZ) Crushed Tomatoes and their juice
1 CAN (14.5 OZ) Tomato Sauce
1 CUP Beef Stock or Broth
2 TSP Sugar
1/4 CUP Heavy Cream
2 TBSP Unsalted Butter
3 TBSP Chopped Fresh Parsley Leaves

1 TBSP Olive Oil 4 Ounces Bacon or Pancetta, Diced 1 1/2 CUPS Chopped Yellow Onions 3/4 CUP Diced Carrots 3/4 CUP Diced Celery 1 TBSP Minced Garlic 1 TSP Salt 1/2 TSP Ground Black Pepper 2 Bay Leaves 1/2 TSP Dried Thyme 1/4 TSP Dried Oregano 1/4 TSP Ground Cinnamon 1/4 TSP Ground Nutmeg 1 LB Ground Beef 1/2 LB Ground Pork 2 TBSP Tomato Paste 1 CUP Red Wine 2 CAN S (14.5 OZ) Crushed Tomatoes and their juice 1 CAN (14.5 OZ) Tomato Sauce 1 CUP Beef Stock or Broth 2 TSP Sugar 1/4 CUP Heavy Cream 2 TBSP Unsalted Butter 3 TBSP Chopped Fresh Parsley Leaves

1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring until browned and the fat is rendered; about 4-5 minutes. Add the onions, carrots and celery and cook to wilt; about 4-5 minutes. Add the garlic, salt, pepper,bay leaves, thyme, oregano, cinnamon and nutmeg. Stir for about 30 seconds to thoroughly mix.
2. Add the beef and pork, stir until no longer pink in the center.
3. Add the tomato paste and cook for about 2 minutes. Add the wine and cook, stirring to legalize the pan and remove any browned bits sticking to the booting of the pan and until half of the liquid is evaporated.
4. Add the tomatoes and their juices, the tomato sauce, beef broth and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pam until the sauce is thickened and flavourful; about 1 1/2 hours.
5. Add the cream, butter and parsley, stir well and simmer for 2 minutes.
6. Remove the bay leaves (can cause intestinal discomfort if ingested), remove from heat and cover to keep warm until ready to serve.