This is an adaptation of a recipe in a magazine (Wine Connoisseur?), a quicker version of spaghetti Bolognese, which usually involves hours of simmering, etc.  This version took about 45 minutes and made enough sauce for 1 lb. of pasta (i.e. 4 servings of  4 oz. of pasta, or 8 servings of2 oz. of pasta.  The photo shows 2 oz. of pasta.)

Olive oil

1 cup chopped onion

½ cup chopped carrot

½ cup chopped celery

8 cloves garlic, finely chopped

¾ lb. ground beef

¼ lb. ground pork

3 Tbs. tomato paste

1 tsp. sugar

1 cup dry red wine

28 oz. can San Marzano whole tomatoes, hand crushed

1/3 cup heavy cream

4 Tbs. butter, cut into small pieces

½ tsp. red wine vinegar

1 lb. dried spaghetti

Grated Parmesan cheese

Heat some olive oil in a large skillet and add the onion, carrot, and celery.  Cook over medium heat about 6-8 minutes, stirring occasionally, until the onions are translucent.  Add the garlic and cook for a minute.  Add the beef and pork and spread it out in the pan to brown.  Cook until browned, stirring it and breaking it into small pieces.  Spoon off any excess oil from the cooked meat.  Push the meat to the side and put the tomato paste and sugar in the middle of the pan.  Cook for a minute.  Add the red wine, stir it in, and cook until the wine has nearly evaporated.  Add the tomatoes and cook 4-6 minutes, stirring occasionally, until they have broken down into a sauce.  Reduce to simmer.  Add the heavy cream and cook for 3 minutes, and then add the butter and vinegar.  Taste and adjust seasonings.  Keep warm while the pasta cooks.  Add the drained pasta to the skillet with the sauce and stir vigorously to combine.  Plate and serve with grated Parmesan cheese.

Note a serving of pasta has about 2/3 cup of sauce per 2 oz. of pasta.  If serving only part of the sauce at one time, remove all but the correct amount of sauce from the skillet before adding the pasta.