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4 ounce Bacon, Chopped
1 medium Onion, Finely Chopped
6 Garlic Cloves, Finely Chopped
1 stick Celery, Finely Chopped
1 medium Carrot, Finely Chopped
3 tablespoon Olive Oil
1 pound Beef, Ground
1 cup Chicken Broth
1 cup White Wine, Dry
4 cup Tomatoes, Coarsely Chopped
1 can Tomato Paste, Small
1 teaspoon Salt
Pepper, Freshly Ground
1 tablespoon Oregano
1 dash Cayenne
¼ teaspoon Nutmeg, Freshly Grated

In a small skillet or frypan, fry the bacon. Drain off the fat as it accumulates in the pan. Remove from skillet when bacon is leathery but not yet crisp. Distribute bacon on one or two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle an enameled cast iron casserole or large skillet will do and add the vegetables. Cook, stirring, over low heat until the onions are translucent and the vegetables are softened. Add the beef, using a wooden spoon to break up any lumps. Cook only until the meat loses its raw red color. Do not let it brown.

Add the cooked bacon, broth, and wine, raise the heat, and cook until the sauce thickens a little. Add the tomatoes, tomato paste, salt, pepper, oregano, pepper flakes, and nutmeg, and stir well. Taste and adjust the seasonings. When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, 4 hours. Stir occasionally to prevent sticking. Before serving, taste again for seasoning and adjust.