Ragu Bolognaise
 
Ingredients:
 
 1 scrubbed carrot
 2 med sized onions peeled
 ½ cup olive oil
 3 plump cloves of garlic peeled and crushed
 ½ cup diced pancetta or bacon
 ½ lb ground beef
 ½ lb Ground pork or Italian Sausage (not in casing)
 4 Tbsp tomato paste
 2 bay leaves
 1 sprig fresh rosemary and fresh thyme
 1 Tbsp flour
 1 wine glass of red wine
 1 quart stock though water will do
 

Method:
Chop the carrot and the onions very finely you can use a food processor if you wish.

Heat half the oil in a large frying pan

Add the garlic and diced bacon and cook slowly for about 5 minutes

Add the meat broken up into very small pieces.
Fry the meat till it starts to brown moving it around the pan occasionally so that all sides color

Add the chopped vegetables; fry until soft.

Stir in the tomato paste and the herbs and cook for a good 3 or 4 minutes then sprinkle over the flour and pour in the liquids.

Stir well scraping up the brown deposits from the bottom of the pan then pour into the other pan.

Add the herbs

Stir then cook over gentle heat barely bubbling for almost an hour.

Stir from time to time adding a little water now and again if it appears to be getting too thick.

The sauce should be a soft sloppy consistency but not runny or thick.

Check the seasoning; will need salt and black pepper.