1in a Dutch oven, heat the oil over medium high heat and cook turkey bacon until it is crisp. Add onion, carrot, celery and black pepper and a tsp salt and cook until the vegetables are lightly carmelized.
2Increase the heat and stir in ground beef. Cook, stirring and breaking meat up into small pieces until it is well browned. Add tomato paste and cook , stirring about 2 minutes. Stir in wine and garlic cook until wine is nearly evaporated.
3Add the beef stock and reduce the heat to low. Cook, partially covered, until the liquid is mostly completely evaporated, about 10 minutes.
4Add 1/2 cup half and half and continue cooking about 40 minutes, addingthe remaining half and half little by little as sauce reduces. The sauce should be very thick and rich. Season with remaining 1/2 tsp salt and additional pepper to taste.
Serve the sauce tossed with well drained cooked pasta and garnish with grated cheese.