Bolognaise Sauce

• 8 oz Pancetta, small dice
• 8 oz Prosciutto, small dice
• 1 cup small dice yellow onion
• 2 cups small dice carrot
• 1 lb ground beef
• 1 lb ground veal
• 1 lb ground pork
• 2 cups chardonnay
• 1 cup heavy cream
• 4 28oz cans ground tomatoes with basil
• 3 small bay leaves
• 2 T honey
• Salt and pepper

1. Render pancetta and prosciutto in a heavy bottomed pot. When fully rendered remove from pot with a slotted spoon leaving the  rendered oil.

2. Add onion and carrot to rendered oil and sauté until transparent. Add ground meat and marjoram and cook until well browned.

3. Add wine and reduce by ½.

4. Add heavy cream and reduce by ½.

5. Add the 4 cans of ground tomatoes and add the bay leaves and the honey. Adjust seasonings with salt and pepper and simmer for 45 minutes on low heat.