Ragu Bolognese(Serves 6) - cooking recipe

Ingredients

8 slices bacon
1/3 c. olive oil
1 large carrot, cut into 1/4-inch dice
2 stalks celery, cut into 1/4-inch dice
1 onion, cut into 1/4-inch dice
1/2 c. dry red wine
3 cloves chopped garlic
1 Tbsp. fresh thyme
2 c. chopped tomatoes in juice
1 lb. tagliatelli or fettucine

Preparation

Fry bacon crisp and drain.
Drain fat from skillet; add olive oil and saute garlic, onion and celery until translucent, about 5 minutes.
Add wine and cook another 5 minutes until almost all the wine has evaporated.
Add carrots, thyme and tomatoes and reduce heat to low.
Simmer, stirring every once in a while, until the liquid has almost completely evaporated.
Season to taste with salt and pepper.
Serve small amounts of Ragu with hot cooked pasta.
Pass grated Parmesan separately.