Pasta Bolognese (Pasta with Bolognese Sauce)

1. In a 3 quart saucepan heat oil, bacon grease, and butter over medium heat.
2. Add the diced carrots, diced celery, diced onions, and garlic; sauté for 3 minutes. Add the chopped mushrooms and continue sautéing for an additional minute.
3. Add the ground beef, salt and pepper and cook, stirring constantly to crumble the beef, until the beef is no longer pink. Add wine and simmer until the wine is evaporated.
4. Add the crushed tomatoes and their juice, the chopped parsley and the chopped basil; reduce the heat to simmer and simmer slowly, stirring occasionally, for 2 hours partially covered. It is very important that you to reduce this sauce as slowly as possible. Check the sauce occasionally and if the sauce becomes dry, add 1/2 cup water whenever necessary.
5. When the Bolognese Sauce is almost ready to serve, bring a large pot of heavily salted water to a boil in a large pasta pot over high heat. Add your favourite pasta and cook it until it is al dente (tender but still firm to the bite), 10 to 12 minutes. Drain the pasta, reserving 1 cup of the cooking water. Return the empty pot to the stove, reduce the heat to medium low and return the pasta to the pot, add your sauce to the pasta and toss to combine. If you want it thinner, you can add some of the reserved pasta water. Toss to combine.
6. Either transfer to a serving bowl to serve family style or divide the sauced pasta amongst serving plates and serve immediately garnished with some chiffonade basil, topped with freshly grated Pecorino Romano cheese and accompanied by crusty French or Italian bread and extra Pecorino Romano cheese.