Pasta col Ragù alla Bolognese - Pasta with Meat Sauce

Here in the US we always seem to drown our pasta in sauce, but in Italy hey use just enough to cover the pasta lightly.

1 to 2 lbs. pasta

1 lb. extra lean ground beef

7 oz. ground pork

1/4 cup finely chopped pancetta (or bacon)

3/4 cup white onion finely chopped

1/3 cup finely chopped carrots

1 celery stalk finely chopped

1 cup dry white wine
 (red will also work well)
1/4 cup tomato sauce

4 Tbsp extra virgin olive oil

1 Tbsp butter

salt to taste

pinch of pepper

In a pan heat the olive oil and add the vegetables (onions, carrots and celery). Cook for a about 20 minutes.

Raise the temperature to a high heat and add the beef, pork and pancetta. Stir often for about 30 minutes.
Add 1 cup wine and continue cooking at a high heat mixing often.

Continue cooking until the wine evaporates and then add the tomato sauce, a pinch of salt and a very light pinch of pepper. Mix well. 

Reduce the heat to a simmer, cover and let it cook slowly for about 2 1/2 hours. Check it occasional to be sure it doesn't get to dry. If it does add a cup of broth. 

When the sauce about done add the butter.