1 medium yellow onion, peeled
1 carrot, peeled
5-6 cloves garlic
5 large button mushrooms
3 slices bacon, diced
1 pound (455 grams) ground chuck
salt & pepper
3/4 - 1 cup (177 - 237 mL) dry white wine
28 ounce can (795 grams) whole tomatoes (prefer San Marzanos)
6 ounces (170 grams) tomato paste (prefer Organic)
1 teaspoon dried Italian seasoning
1/4 teaspoon dried thyme
1-2 tablespoons sugar (to taste)
1 cup (237 mL) heavy cream
1 1/2 cups shredded parmesan or grana padana
Pour about a tablespoon or two of olive oil in the bottom of a large pot or Dutch oven. Heat over medium.
Give a rough chop to the onion and carrot, place in food processor fitted with S blade. Smash the garlic cloves and remove skins, add to processor. Clean mushrooms (remove stems if desired), add to processor. Whiz until pureed.
Add pureed veggies to heated oil and brown. Add the bacon, brown. Add ground chuck, breaking it up to allow better browning. Brown beef on all sides, then sprinkle with salt and pepper. Add wine to deglaze the pan. Cook until liquid has evaporated.
Add tomatoes with juices, tomato paste, Italian seasoning, thyme, bay leaf, and 1 tablespoon sugar (to offset the acidic taste from the canned tomatoes). Simmer, partially covered, for 2 1/2 hours, stirring occasionally, adjusting the seasoning as necessary. If need be, add the other tablespoon of sugar.
Add heavy cream and cook over very low heat for 30 minutes. Stir in cheese.* Toss with cooked pasta.
*If not serving all at once, hold off on adding the cheese. Spoon sauce into individual bowls and add desired amount of cheese. Add cooked pasta, and toss each individual serving. Add an extra scoop of sauce and cheese on top of tossed pasta.