Bolognese Sauce

1/2 cup olive oil (not extra-virgin)

31/2 ounces pancetta, finely chopped or ground

11/2 cups finely diced carrots

11/2 cups finely diced onion

11/2 cups finely diced celery

1 pound ground beef

1 pound ground pork

2/3 cups white wine

1 can (14 ounces) whole peeled plum or San Marzano tomatoes, pureed

2 tablespoons tomato paste

12/3 cups chicken broth

1 bay leaf

Salt and black pepper to taste

Put the olive oil and pancetta in a wide stockpot over medium-low heat. Stir frequently. Do not allow the pancetta to brown. When you see the pancetta begin to brown, add the diced vegetables. Turn the heat up to medium, let them cook slowly, stirring occasionally. The vegetables need to be cooked well and the carrots should have some caramelization.

Add the ground beef and pork; increase heat up to high. Stir to break up the meat and mix it with the vegetables. At first, stir only occasionally while the water from the meat cooks off. As the meat browns, you will need to stir more frequently. If the bottom of the pan gets brown bits stuck to it, this is good. The more brown bits, the better.

When the meat is nicely browned, add the wine and stir and scrape to deglaze the bottom of the pot. Continue to cook, reducing the wine until it is almost all gone. Add the tomatoes, chicken broth and bay leaf. Bring to a boil and turn down the heat. Simmer 30-40 minutes, until the meat is very tender and the sauce has reduced by about one third. Season to taste with salt and black pepper.

Serve with your favorite pasta and grated Parmesan cheese and enjoy.

Makes enough sauce for at least 4 pounds of pasta. The sauce can be frozen in small portions.

Chef Kevin Provenzano, Carlucci, Downers Grove