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1
In a food processor, finely chop carrots, celery and onion all separately. All vegetables should be ground as small as possible. In a large, deep pan, cook ground bacon, onion and butter on medium for 7-10 minutes, or until onion is soft. Add chopped carrot and celery.
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2
Let cook on medium-low heat for 20-30 minutes, allowing for all ingredients to come together. The texture should be soft and almost mushy. Stir occasionally so that bacon and onion do not brown/burn. Add a pinch of salt and pepper.
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3
Grind all three meats together with a meat grinder 3 times. This is key for the dish, allowing for the flavors and texture of the meat to come together.
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4
While the vegetables and bacon are cooking:
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5
In a larger, deeper skillet, add 1 tablespoon of olive oil and cook the combined meats thoroughly on Medium-High, constantly stirring to break up the meats.
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6
Once cooked through, drain the meat in a colander to remove all excess fat from the dish. Place meat back into skillet on high heat, add white wine. Cook until wine completely evaporates, stirring so that the flavor of the wine is absorbed into the meat.
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7
Once wine has evaporated, add beef broth and tomato paste on Medium-High. Stir and break up all clumps of tomato paste. Add salt, pepper, oregano. Grate about 1/8 of a teaspoon of fresh whole nutmeg. Stir to mix well. Slowly add the vegetables and bacon from other pan. Work mixture into the meat sauce.
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8
Bring to a simmer and turn the heat to Low. Let cook for 45 minutes- 1 hour uncovered. After cooking, turn heat off and let the sauce sit while you boil the water for the pasta.
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9
Once the water comes to a boil, add salt, then add the pasta. About 4-5 minutes before your pasta is ready, add the desired amount of cream to the sauce and turn heat on medium-low to warm the cream into the sauce. Do not let the sauce boil.
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10
Once the pasta is done, drain, place in serving dish and top with the sauce, sprinkle with parmesan (Reggiano)cheese. Serve immediately.
