Cook your chopped bacon in a large pot, stirring often.

After a few minutes, you’ll see some of its bacon grease. Add in your onions, carrots and celery and saute over med-high heat for 5-6 minutes or until tender.

Season with salt and pepper.

Add in ground veal, break it up and allow it to partially cook through, stirring often.

Add in diced tomatoes, tomato paste stirring to combine it with the meat and vegetables.

Add in wine, water and thyme.

Season with additional salt and pepper.

For a kick of spicy heat, add in red pepper flakes.

Turn heat down to low and allow bolognese to simmer for 20 minutes, checking back often to stir and see if additional liquid (water or wine) needs to be added.

If you happen to have a Parmesan cheese rind, add it or a piece of it to the sauce (not necessary, just a nice way to use it up).

Give it a taste, decide if you’d like to add in more seasoning, wine or a three fingered pinch of sugar. (Depends on sweetness of the tomatoes used)

If you have the time, allow the bolognese to sit off heat for 15-30 minutes before serving, reheating if necessary. This deepens the flavor in my opinion and it’s fantastic the next day as well.

Serve over your favorite pasta topping with fresh shaved Parmesan, basil and/or parsley, and red pepper flakes.