Created by KittenCal on January 20, 2012
Step 1: In a Dutch oven cook the beef with pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink and meat is browned; drain (about 15 minutes). Add in garlic; cook 2 minutes.
Step 2: Add wine; simmer uncovered for 4-5 minutes or until liquid is reduced by half.
Step 3: Stir in the tomatoes, tomato sauce, tomato paste, bay leaves and next 5 seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1-1/2 to 2 hours or until thickened, stirring frequently and seasoning with seasoned salt and pepper during cooking (add in water if the mixture gets to thick).
Step 4: At the end of cooking time, remove the bay leaves. Add the cream and butter cook stirring 15 minutes longer. Sir in Parmesan cheese. I recommend cooling and refigerating for 1-3 days to blend flavors.