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1
In a small skillet or possibly frypan, fry the bacon.
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2
Drain off the fat as it accumulates in the pan.
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3
Remove from skillet when bacon is leathery but not yet crisp.
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4
Distribute bacon on one or possibly two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat.
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5
Set aside.
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6
Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or possibly large skillet will do) and add in the vegetables.
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7
Cook, stirring, over low heat till the onions are translucent/soft and the vegetables are softened.
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8
Add in the beef, using a wooden spoon to break up any lumps.
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9
Cook only till the meat loses its raw red color.
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10
Don't let it brown.
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11
Add in the cooked bacon, broth, and wine, raise the heat, and cook till the sauce thickens a little.
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12
Add in the tomatoes, tomato paste, salt, pepper, oregano, pepper flakes, and nutmeg, and stir well.
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13
Taste and adjust the seasonings.
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14
When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hrs.
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15
Stir occasionally to prevent sticking.
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16
Before serving, taste again for seasoning and adjust.
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17
This sauce freezes well and keeps for about a week in the refrigerator.
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18
If you can't find lean grnd beef, pick out a round steak or possibly some sirloin and have the butcher trim and grind it for you.
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19
And remember, do not cook with wine you wouldn't drink!
