"bolognese" sauce

when the knitting girls came over last march, i made a pork roast.  a had enough left over that i had to do something other than have sandwiches, so i made "bolognese" sauce.  i jotted the recipe down in my journal and forgot about it until recently.  it was a great way to use leftover bits of meat.

1 medium onion (chopped)

2 cloves garlic (finely chopped)

2 small carrots (chopped)

1 stalk celery (chopped)

1 cup pork loin (chopped)

1/2 cup raw bacon (chopped)

1/2 teaspoon fresh thyme

1/2 teaspoon fresh rosemary

1/2 teaspoon fresh sage

1 can tomato paste

1 cup red wine

1-2 cups stock (chicken or veal)

salt and pepper to taste

saute the onion, garlic, carrots and celery in olive oil until veggies are semi-soft.  add pork, bacon, and herbs and cook on medium-high heat for 5-7 minutes.  add tomato paste and cook for 3-5 more minutes.  add wine and stock.  reduce heat and cook uncovered so that it will reduce for 1 1/2 hours.  add more stock if sauce becomes too thick.  salt and pepper to taste throughout cooking process.

serve over pasta.