• 6 oz. bacon slices (I might use pancetta)

• 1 yellow onion, diced

• 1 ½ t. kosher salt

• 3 cloves garlic minced

• 2 pounds ground chuck

• 6 oz. tomato paste

• 1 cup milk

• ½ cup grated Parmigiano-Reggiano

• Freshly ground pepper

• 1 lb. spaghetti cooked

Brown bacon/pancetta until crisp.  Add onion, ½ t. salt and cook till tender.  Add ground
beef and 1 t. salt and cook stirring occasionally until beef is no longer pink.
About 5 minutes.  Stir in tomato paste, milk and 1/3 cup cheese.  Cook 1-2 hours
covered, then uncovered.  Add cooked spaghetti to sauce plus enough pasta-cooking water to loose sauce. Serve with lots of cheese.

• 1 # ground pork

• 1 # ground chuck

• 1 medium onion diced

• 2 celery ribs diced

• 2 small carrots diced

• 3 cloves garlic

• 1 t. salt

• 1 t. pepper

 Cook in heavy pan until meat is crumbled and cooked

• 1 8 oz package of sliced mushrooms

• 2 15 oz cans tomato sauce

• 1 14.5 oz can beef broth

• 1 10 ¾ oz can tomato puree

• 1 6 oz can tomato paste

• 1 T. chopped fresh thyme

• 1 T. chopped fresh oregano

• 1 T. chopped fresh basil

 Add the above to meat mixture and simmer 3 hours.

• 1# Ground Beef

• 1# Ground Pork

• 1# Ground Veal

• 1 red onion diced

• 4 celery stalks diced

• 3 carrots diced

• 2 cups white wine

• 2 cups milk

• 24 oz. can tomatoes

Brown meats, add veggies, add wineand reduce by half.  Add milk (enough to
cover the meat) and the tomatoes.  Simmeruntil tender and reduced.  Season with
salt and pepper.

• 1 T. vegetable oil

• 3 T. butter, plus 1 T. for tossing
  the pasta

• ½ cup chopped onion

• 2/3 cup chopped celery

• 2/3 cup chopped carrot

• ¾ pound of ground chuck

• Salt

• Black pepper

• 1 cup whole mile

• Whole nutmeg (or a sprinkle of crushed, dried nutmeg)

• 1 cup dry white wine

• 1 ½ cups Italian plum tomatoes, cut up, with their juice

• 1 ½ pounds of pasta

• Freshly grated pamrigiano-reggiano cheese

Put oil, butter and chopped onion in the pot and turn on heat to medium.  Cook
and stir onion until transclucent, then add chopped celery and carrot.  Cook for about 2 minutes.  Add ground beef, a large pinch of salt, and a few grindings of pepper.  Crumble the meat with a fork, stir well and cook until the beef is not pink.  Add milk and let simmer, gently stirring until it has bubbled away completely.
Add a tiny grating – about 1/8 t. of nutmeg and stir.  Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients
well.  When tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers for three hours.

Meat Balls

• 2 # ground beef

• 1 t. ground garlic

• ½ cup chopped onion

• ½ cup parmesan cheese

• 2 eggs

• 1 t. oregano

• 1 t. toasted fennel
  seed

• Freshly ground pepper

• ½ cup bread crumbs

• ½ cup tomato juice

• 1 t. Worcestershire sauce

• Salt to taste.

Mix all ingredients and form into balls.  Bake at 350 degrees
until just cooked through.

Bolognese Sauce

• 2 # ground beef

• 1 large chopped onion

• 1 carrot chopped very
  fine in food processor

• 2 ribs celery

• ¼ cup fresh basil chopped

• ¼ cup fresh parsley chopped

• ¼ cup garlic chopped

• 2 t. black pepper

• 1 t. sea salt

• 2-27 oz. cans crushed tomatoes

• ½ cup red wine

• 1 t. red pepper flakes

• 1 t. dry oregano

• 1 cup parmesan

• ½ cup heavy cream

Saute beef in large pot until browned.  Add garlic, onion,
carrot, celery, basil, parsley and seasonings.
Add just enough flour to make a roux with excess fat.  Cook about five more minutes.  Then add tomatoes and red wine.  Cook about 45 minutes to an hour at a simmer.  At the end add ½ cup of “white wash” (water and flour mixed to make a slightly thick liquid) through a strainer.  Cook about 10 more minutes.  Then add parmesan and cream before serving.