Spaghetti Bolognese with bacon

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes.

Add: garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes.

Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.

Add the tomatoes and their juices, the tomato sauce, stock, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 and 1/4 hours.

Meanwhile cook pasta according to packaging instructions. When the sauce is ready, discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.

Stir in cream just before serving. (leave cream out if you want to freeze or use in a lasagne or cottage pie the next day)

Add the pasta to the sauce, tossing to coat. Serve with parmesan cheese and parsley.