Bolognese Sauce: Truly Exceptional!!

We spent the better part of a decade learning how to create a truly exceptional and authentic Bolognese sauce.  Finally the results are good enough to publish! Our standard for excellence was Cook at Saint Helena, CA; we believe this is a very close representation.  All of the ingredients are from scratch and organic; there are absolutely no canned ingredients whatsoever. Be patient and do this as described and you will be at least part Italian! The video is mostly self explanatory, but here are a few additional hints:1) You can speed up the Marinara Sauce by using the "garlic infused olive oil" (olive oil, fresh garlic, salt, pepper, red pepper 2) One thing you must not do, use any canned, non fresh tomatoes sauce of any kind, this will guarantee partial destruction of this recipe! 3) Do not skip or alter any of the ingredients; for instance if you were to use only lean ground beef, you will have a beef/meat sauce, not Bolognese, etc. 4) The proportions and taking the time to do the reduction is essential; no short cuts, thus the ingredients follow in some detail. All of the ingredients were acquired from Whole Foods of Bellevue, WA www.wholefoods.com All ingredients are organic.
The Stars (in order of appearance): Pancetta (5 slices chopped), Onion (1 large), Garlic (8 cloves), Carrots (2 minced), Celery (2 stalks minced), Lean Ground Beef (1 lb), Ground Veal (1 lb), Ground Pork (1/2 lb), Salt/Pepper/Red Pepper/Garlic Powder (Massaged into Meat and additional to taste), Red Wine Vinegar (4 splashes).
Supporting Cast: Marinara Sauce: Vine Ripened Tomatoes (8 medium), Salt/Pepper/Red Pepper/Italian Herbs (to taste). Parsley (as garnish to visual appeal). Ricotta (to appeal and taste).