Serves 8

Ingredients

¼ cups extra virgin olive oil

¼ cup unsalted butter

6 cloves crushed garlic

2 cups thick-cut bacon, cut julienne

3 cups cubed pork tenderloin

2 cups cubed beef flatiron, skirt steak, or sirloin

2 cups chopped celery

2 cups chopped sweet onions

2 cups peeled, and chopped carrots

1 teaspoon fresh grated nutmeg

1 cup white wine

2 quarts canned imported Italian plum tomatoes

2 cups heavy whipping cream

1 teaspoon fresh chopped thyme

3 tablespoons fresh chopped Italian flat leaf parsley

Salt and fresh cracked black pepper to taste

Directions

Place the extra virgin olive oil, and unsalted butter in a large stainless steel pot over medium heat. One the butter has melted, add the julienne bacon and cook until all of the fat has been rendered, and the bacon is browned. Place the chopped garlic in the pot, and sweat until lightly brown.

Season the pork tenderloin and beef, and cook in a medium sized sauté pan in small batches until golden brown. Place the cooked meat in a bowl, and deglaze the pan with the 1 cup of white wine.

Add the celery, onions, and carrots to the large soup pot with the rendered bacon, and cook until the veggies become lightly caramelized. Add the meat, and deglazing liquid- season with salt and pepper.

Put the 2 quarts of canned, imported canned plum tomatoes in the large soup pot over low heat, and cook for 2 hours, stirring once every 20 minutes.

Add the heavy whipping cream, and fresh grated nutmeg to the sauce and cook for 30 additional minutes, stirring frequently.

Lastly, add the fresh chopped thyme and Italian flat leaf parsley.

Adjust the seasoning with salt and pepper.

Serve over pasta.