Bolognese

Ingredients
olive oil
1/2 onion, finely chopped
carrot, finely chopped
celery stalk, finely chopped
1/2 lb ground beef, grass fed
1/2 lb ground lamb
2 pieces thinly sliced pancetta, finely chopped
1/2 cup wine
1 can whole plum tomatoes
1/2 cup chicken stock
1 tablespoon tomato paste
1 tin tomato puree, pomi
1/2 tablespoon sugar
1 teaspoon balsamic vinegar
4 basil leaves, finely chopped
1 mint leaf, finely chopped
zest of 1/2 lemon
salt and pepper


To make bolognese sauce...
Heat olive oil in a heavy based pot over medium heat. Add onion, celery, and carrot. Saute until soft, 8-10 minutes. Add beef, lamb, and pancetta; cook, breaking up with a wooden spoon, until browned, abut 15 minutes. Add wine, boil for 1 minute, stirring and scraping up browned bits from bottom of pot. Add can of tomatoes breaking them up into chunks with your spoon. Add chicken stock and tomato paste stir to combine. Add sugar, balsamic vinegar, chopped herbs, and zest. Reduce heat to very low and gently simmer, stirring occasionally, until flavors develop, 1 hour. Season with salt and pepper. Gradually add in tomato puree, continue stirring occasionally and simmer for 1 more hour. If sauce thickens to much add a little more chicken stock to thin. 
Serve over your favorite pasta with fresh grated parmesan cheese.