• 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.


  1. Fry beef in batches, breaking up any lumps, discard any excess oil and set aside.
  2. 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.
  3. Add the canned tomatoes, purée, stock, wine and Worcestershire sauce. Simmer for 30+mins (the longer the better, ideally a couple of hours!)
  4. When the sauce is ready, combine all the ingredients.
  5. Serve with favourite pasta, dressed with the finely chopped basil, and parmesan cheese.