Zubereitung

1. 1

   Heat oil in heavy large pot over medium-high heat.

2. 2

   Add bacon and saut until just beginning to brown (about 5-6 minutes).

3. 3

   Add onion, celery, carrot, garlic, and thyme; saut 5 minutes.

4. 4

   Add veal and pork; saut until brown and cooked through, breaking up meat with spatula, about 10 minutes.

5. 5

   Add wine and bay leaves and simmer until liquid is slightly reduced, about 10 minutes.

6. 6

   Add broth and tomato puree, then reduce heat to medium-low and simmer until sauce thickens, stirring often, about 1 hour.Season with salt and pepper.Boil pasta in large pot of boiling salted water until just tender but al dente (firm to bite), stirring often.

7. 7

   Drain.

8. 8

   Transfer to pot with sauce; toss.

9. 9

   Serve with Parmesan.