Name: Ragu alla Bolognese Cooper
Yield: 6
Ingredients: Sauce; 3 tbsp olive oil; 1/4 cup unsmoked bacon, chopped; 1 carrot, peeled and finely chopped; 1/3 yellow or red bell pepper, finely chopped; 1 small onion finely chopped; 6 oz sliced portobello mushrooms, or other variety of your choice; 2 garlic cloves, peeled and crushed; 1 lb ground chuck, crumbled; 8 oz mild Italian pork sausage, crumbled; 1 (14 oz) can crushed tomatoes; 1 (6 oz) can tomato paste; 1 (20 oz) can tomato sauce; 1 bay leaf; 3 tbsp basil; 1 tsp crushed fennel (feel free to leave this out if your sausage contains fennel); Crushed red pepper flakes, to taste; 2 cups dry red wine; 1 cup water; Salt and freshly ground black pepper, to taste; Accompaniments; Pasta, any shape of your choice; Grated Parmesan cheese, optional