Sauté onions, carrots, and garlic in olive oil with some salt. Add chopped bacon. Cook for about 5 minutes.
Add 1 lb beef and 1 lb pork. Add a little salt. I actually used a very simple pork sausage (it’s what was in the freezer!). Break it up and cook until there is no more pink. Add 1 cup wine. Simmer for 5-10 minutes.
Add 4 cans of diced tomatoes. Break up the tomatoes with a wooden spoon. Simmer for an hour. Taste test and add salt and ground pepper.
Add 1 cup of bone broth if you have it. Simmer for another hour over low. Stir.
Always simmer uncovered so extra liquid cooks off. This cooked for about 3 hours. So much flavor!
I took an immersion blender to the sauce to smooth it out a little.
At the end, I added about 1/4 cup of cream and stirred it through and cooked it for a few more minutes.
Recipe from Erin Brighton