Chop the bacon and cook until the fat is rendered and evenly golden brown, you are wanting it to be on the crispy side for this application. When completed, remove bacon and place on a paper towel on a plate and place to the side. Pour the fat into a vessel to remove most of it from the pan.
Cook the ground pork sausage, chopping it as it is cooking into small bite-sized bits or smaller. When finished cooking, remove from pan and place to the side with the bacon.
Chop the large white onion and add it to the pan. Cook until translucent. Add the tomato paste and cook on medium high heat for five minutes. The color should start to deepen and it should become more fragrant.
To the pot add the cans of crushed tomatoes, chopped sun dried tomatoes, red wine, bouillon stirred into 2 cups water, herbs, chopped celery and carrots, chopped poblanos peppers, minced jalapeños, beef cut into 2 inch cubes or whole short ribs and add back in the ground pork sausage. Stir to incorporate. Place a whole head of garlic cut with the stem off into the top of the pot with any additional sprigs of thyme you may have. Drizzle olive oil over the garlic.
Cover and cook on the stove top on low, allowing it to come to a simmer, for 3.5 hrs or until beef is falling apart easily when poked with a fork.
When the sauce is completed remove the garlic and any fibrous stems from herbs. Remove the soft garlic cloves and cook them in a pan with some butter until turning golden brown, add that back into the sauce and add the pomegranate molasses.
Add the bacon back in and stir. You could reserve some and break it up over the top.
If the sauce needs to be thickened, make a roux with flour(oat flour works here for gf) and butter and cook it in a pan until it has changed color and darkened. Add as much of this to the sauce as you need to achieve the desired consistency.
Serve over your favorite pasta with a garnish of parmesan cheese, fresh parsley, cracked black pepper and red pepper flakes if you're desiring additional heat.
