2 tsp. olive oil
4 slices bacon, chopped
2 carrots, chopped
2 celery stalks, chopped
1/2 lg. onion, chopped
4 garlic cloves, chopped
1/4 lb. sweet Italian sausage
1 1/2 lbs. ground beef
1 c. red wine
Salt & freshly ground pepper
Pinch of freshly grated nutmeg
1/2 lb. mushrooms, sliced or chopped
1 (15 oz.) can peeled tomatoes, drained
1 c. chicken or beef broth
2 lbs. fettuccine noodles
1 c. whipping cream
Freshly grated Parmesan cheese (optional)

Heat oil in Dutch oven or other large saucepan over medium-high heat. Add bacon and brown well. Add carrot, celery, onion and garlic and simmer for 2 minutes, stirring occasionally to prevent sticking. Remove sausage from casing and add to pan with beef. Simmer until meat is cooked through, about 8 to 10 minutes. Add wine, salt, pepper and nutmeg and cook until liquid is reduced by half. Add mushrooms, tomatoes and chicken or beef broth. Simmer 1 hour, stirring occasionally.

Cook fettuccine in 10 quarts boiling salted water until al dente. Drain well, rinse under cold running water, and drain again. Blend fettuccine into sauce. Add cream and cheese and simmer mixture until heated through. Serve immediately. 8 servings.