Start by chopping the vegetables. Dice your carrots, chop your celery, cube the butternut squash, and mince the garlic. Get your red onions ready as well. This pre-prep is essential. Having everything ready saves time and makes the cooking process seamless. Plus, you’ll feel like a professional chef when everything is lined up.

In a large pot, heat up 4 tablespoons of extra virgin olive oil over medium heat. Add the smoked streaky bacon. Sauté until crispy and golden. This should take about five minutes. The fat will render, filling the kitchen with mouth-watering aromas.

Once the bacon is done, add the minced garlic, diced carrots, chopped celery, and red onions to the pot. Stir frequently for about five minutes until they soften. You will notice the colors brighten, and the smells will make your stomach growl.

Make room in the pot and add the ground pork and ground beef. Use a wooden spoon to break up the meat. Cook it for 10 minutes. You want the meat to brown nicely. This step builds the flavor base for your ragu.

Pour in those two glasses of your chosen red wine. Stir well, scraping the bottom of the pot to release any stubborn bits stuck to the bottom. Let the wine simmer for about five minutes. The alcohol will evaporate, and the flavors will deepen.

Now, add the five cans of whole plum tomatoes along with their juice. Stir in the fresh rosemary, bay leaf, optional balsamic vinegar, and oregano. Bring it to a gentle boil, then reduce the heat to low. Let it simmer gently for about 30 minutes. You'll want to stir occasionally. As it cooks, the sauce will thicken and the flavors will meld beautifully.

After 30 minutes, taste and adjust the seasoning if necessary. A pinch of salt and a grind of black pepper usually do the trick. Remove the bay leaf and rosemary before serving.

I like to serve this ragu over a bed of freshly cooked pasta. Tagliatelle or pappardelle works wonderfully. A generous sprinkle of Parmesan cheese on top is the icing on the cake.