Pork and Beef Bolognese

For this thick sauce, we like the small form of pasta best. Although the sauce hardens well, we recommend that you prepare the pasta immediately before serving - it does not store well in the freezer.
Preheat a large roasting pan over medium-high heat. Add 1 tablespoon of oil to the skillet; stir to coat. Add the beef and pork; cook for 6 minutes or until they are lightly browned, stirring until they crumble. Remove the beef mixture from the pan. Reduce heat to medium-low. Add the remaining 1 tablespoon of oil to the pan; stir to coat. Add the onion and garlic; simmer for 2 minutes. Add the carrots and celery; cook for 5 minutes. Add 1 can of tomatoes, wine, oregano, salt, pepper and bay leaf; bring to a boil. Drain the remaining 1 can of tomatoes; add to the skillet. Cover, reduce heat and simmer for 40 minutes, stirring occasionally. Return the beef and pork to the skillet; simmer for 10 minutes. Remove the bay leaf and discard. Add the chopped parsley and 2 tablespoons of basil or follow the freezing instructions.Prepare the pasta according to the directions on the package, without adding salt or fat; strain. Add the pasta to the sauce; stir to coat. Divide pasta into 8 plates; sprinkle evenly with the remaining 2 tablespoons basil and parmesan cheese.How TO FREEZE: Let the sauce cool completely. Defrost in a large zippered plastic freezer bag for up to 2 months. DEFROST: Preheat the bag in a microwave oven at MEDIUM power (50%) for 4 minutes or until the bag becomes pliable. PREHEAT: Pour the sauce into a large roasting pan over medium-high heat; cook for 10 minutes or until completely warmed through. Add the parsley and basil.