4 carrots
4 celery stalks
1 small yellow onion
1 tablespoon lard
1 pound ground bacon (ask your butcher to grind it for you or you can use ground pork)
2 pounds ground beef
½ cup red wine 1 28-ounce can San Marzano whole tomatoes with sauce
1 cup heavy cream or
½ cup full-fat canned coconut milk


1. Cut the carrots, celery, and onion into large chunks, and place them into a food processor. Process until minced.

2. In a large skillet, melt the lard over medium heat.

3. Add the minced veggies to the lard, and cook for 3 minutes.

4. Add the ground bacon or pork, and cook for 3 minutes.

5. Add the ground beef, and cook until the moisture is almost gone from the pan.

6. Add the red wine, and cook for 10 minutes.

7. Add the tomatoes, breaking them down with a spoon, and bring the liquid to a simmer. Cook for another 20-30 minutes, stirring occasionally.

8. Add the heavy cream or coconut milk, and mix well. Bring to a simmer again for 5-10 minutes.

9. Taste, and season with salt as desired.

10. Serve over Spaghetti Squash or Zucchini Noodles.