Favorite Bolognese Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 tablespoon olive oil
8 ounces pancetta, diced
1 lb ground beef (lean)
1 lb ground pork
1 cup carrot (1/8-inch diced)
1/2 cup vidalia onion (finely chopped)
3 garlic cloves (grated)
2 cups mushrooms (sliced)
28 ounces crushed tomatoes
1 cup beef broth (plus more as need, to thin the sauce out)
1 teaspoon oregano
2 bay leaves
1 teaspoon sea salt (or kosher)
1/2 teaspoon black pepper
8 ounces parmigiano-reggiano cheese (Grated or Shaved)
1/2 cup Italian parsley (Chopped)

Preparation

Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan.
Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes).
Transfer meat to a plate or bowl. Wipe saucepan with a paper towel.
Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan.
Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute.
Add sliced mushrooms and saute for 2 - 5 minutes.
Stir in tomato paste and continue stirring for another minute.
Add cooked ground meat back into the saucepan. Mix together with vegetables.
Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper.
Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down.
Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours), stirring every 10 - 15 minutes.
NOTE: Add additional beef broth if sauce starts to thicken too much for your taste.
Give the sauce a taste and season with additional salt and pepper to taste.
Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand).
Garnish with Shaved (or grated) Parmigiano Reggiano Cheese and Chopped Parsley.