Bolognese Sauce Recipe

In a deep heavy saute pan, sauté pancetta until fat melts.

Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned.

Add wine, cook until it reduces down, about 3 to 4 minutes.

Add tomatoes and bay leaf. Simmer covered on low, at least 1-½ to 2 hours, stirring occasionally.

Add half and half and parsley, cook 2 minutes longer.