Smoked Bolognese Sauce

1. In a large disposable pan mix together the onions, carrots, celery, garlic, parsley, oregano, basil and 1 cup olive oil. Smoke for 1 hour at 225-250F (Traeger Grills) turning every 15 minutes or until the vegetables are softened. Set aside.
2. In another large disposable pan, cook the bacon with 1/2 cup of olive oil at 350F. Remove from grill when the bacon has rendered about 20-30 minutes.
3. Add in the ground sausage and beef mixing thoroughly. Lower the temperature of the grill to 250F and smoke the ground meats for 1 1/2 hours or until thoroughly cooked. Make sure to break up pieces as they cook. Drain any excess fat from the meats.
4. Add in the smoked vegetables, cream, marinara sauce, brown sugar and bone broth to the meat mixture.
5. Smoke the combined sauce at 225F stirring every 20 minutes for 2-3 hours. Adjust with salt and pepper to taste.
6. Refrigerate for 1-2 days prior to use. Freezes well for 1-2 months in airtight containers.