1 tablespoon olive oil
50g bacon, sliced
1 large brown onion, diced
3 cloves garlic, thinly sliced
500g beef mince
1 medium carrot, peeled, finely diced
1 stick celery, finely diced
2 bay leaves
1 x 400g can chopped tomatoes
500 ml (2 cups) Beef stock
250ml (1 cup) red wine
Packet of L’Abruzzese Spaghetti
Grated parmesan, to serve
Heat oil in a large heavy based saucepan, add bacon cook over medium heat for 2 minutes or until golden. Add the onions and garlic, cook for a further 1-2 minutes until they are starting to soften. Add mince and increase heat. Cook until mince starts to brown for approx 10 mins.
Add the carrot and celery and cook for a further 3 minutes. Pour in stock, red wine, add canned tomatoes and bay leaves.
Bring mixture to the boil, and then reduce to a simmer for 20 minutes or until sauce has thickened.
Meanwhile, bring a large pot of water to the boil over high heat. Add the spaghetti and cook, stirring often, for 8 mins or until tender but still firm to the bite. Drain.
Serve with parmesan cheese.
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