- Olive oil
- 400g beef
- 2-3 rashes of bacon (3 streaky or 2 back), diced
- 1 onion, finely diced
- 2-3 cloves of garlic, finely chopped
- 1 stick of celery, finely diced
- 1 carrot, finely diced
- 1 tsp. dried/dessertspoon fresh thyme, tsp. dried/dessertspoon fresh oregano and a bay leaf.
- 1 cans of tomatoes
- 2 tbsp. tomato paste
- 1 dessertspoon of Worcestershire sauce
- 1 pint (500ml) bouillon, beef, chicken, or vegetable stock
- ½ bottle of red wine
- Salt and pepper
- Basil, finely chopped, to serve.
- Fry beef in batches, breaking up any lumps, discard any excess oil and set aside.
- Cube the bacon, and in a little olive oil fry until golden. Add the onions, garlic, onion, celery, carrot and herbs, and cook until the vegetables have softened and started to colour.
- Add the canned tomatoes, purée, stock, wine and Worcestershire sauce. Simmer for 30+mins (the longer the better, ideally a couple of hours!)
- When the sauce is ready, combine all the ingredients.
- Serve with favourite pasta, dressed with the finely chopped basil, and parmesan cheese.