Rich and Meaty Bolognese Sauce

I tried this sauce, this week, and we like it. We served it over linguine. Would be good in lasagna also.

2 each peeled onions, carrots and celery stalks, coarsely chopped
1 red pepper
5 cloves garlic
50 ml olive oil
7 ml salt
4 ml pepper
5 ml each dried basil, oregano
50 ml chopped, uncooked bacon
750g ground beef
250 ml dry white wine
50 ml tomato paste
28 oz crushed tomatoes
125 ml milk.

Place the onions, carrots, celery, red pepper and garlic in food processor. Pulse the motor until the vegetables are finely chopped.

Place the vegetables and oil in a large pot set over med. heat. Sauté for 5 min. Add the spices and sauté for 30 min.

Add the bacon and the ground meat. Cook over med-high, stirring and breaking up lumps of meat, until the meat is no longer pink, about 6 min.

Stir in the wine, tomato paste, tomatoes and the milk. Reduce the heat to low and gently for 1 1/2 hours.

Adapted from Dana's Top Ten Table