Meat Sauce Bolognese (Sugo alla Bolognese)

Heat the olive oil in a wide, 3-4 quart pan or Dutch oven over medium heat. Stir in the onion, carrot and celery, season them lightly with salt and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves and season lightly with salt and pepper.

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking.) This will take about 2 to 3 hours - the longer you cook it, the better it will become. While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce, which is done traditionally.

To Serve two
Boil 8 ounces of your choice of fresh or dried pasta until done. While the pasta is cooking, warm the sauce over medium heat. Fish the pasta out of the boiling water with a large wire skimmer and drop it directly intosauce in the skillet. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Add enough of the pasta cooking water, if necessary to make enough of sauce to lightly coat the pasta. Remove the pan from the heat and stir in grated Parmigiano-Reggiano cheese to taste. Check the seasoning, adding salt and pepper if necessary.