Bolognese Sauce

I am making this for my mother in law on New Years Eve.  The question at this point is whether it will be this recipe or the other one on this blog I have tried already.  Either way, I am sure it will be delicious and I am looking forward to it.  Nothing like a hearty meat sauce on a cold winter's evening.  We haven't had too many of those so far this winter but I am guessing it is only a matter of time.

2 tbsp. olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 28oz. can Italian plum tomatoes
6oz. tomato sauce
1/2 C. dry white wine
1/2 C. chicken stock
1/2 ts. dried basil
1/2 tsp. dried oregano
salt and pepper to taste
1 pound pasta

In a large skillet, warm oil over medium heat and saute bacon, onion, and garlic until backon is browed and crisp; set aside.

In a large saucepan, brown beef and pork.  Drain off excess fat.  Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan.  Cover, reduce heat, and simmer one hour, stirring occasionally.

Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Serve sauce over hot pasta.