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Ingredients

• 4 ounces  pancetta, diced
• 2 tablespoons  olive oil
• 1 2-1/2- to 3-pound  boneless sirloin tip or round roast
• 1/2 teaspoon  salt
• 1/4 teaspoon  freshly ground black pepper
• 2 medium  carrots, chopped
• 1 large  onion, chopped
• 1/2 cup  chopped celery
• 1 medium  red sweet pepper, seeded and chopped
• 2 cloves  garlic, minced
• 3/4 cup  dry red wine
• 1 28-ounce can  Italian-style whole peeled tomatoes in puree, cut up
• 1 tablespoon  tomato paste
• 2 tablespoons  snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 teaspoon  snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
• 1   bay leaf
• 1/4 cup  whipping cream

Description

The Chunky Ragu In This Sauce Is Typical Of The Traditional Tomato-based Sauce Of Bologna. Serve This Classic Main Dish When You Are In The Mood For Italian Cuisine.

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