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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 50g/2oz streaky bacon, diced
- 350g/12oz minced beef
- 400g/14oz canned peeled plum tomatoes
- 2 teaspoons dried oregano
- 125ml/4fl oz red wine
- 2 tablespoons tomato purée
- salt and freshly ground black pepper
- 700g/11⁄2lb dried spaghetti
Instructions
- Heat the oil in a large frying pan over a medium heat, then add the
onion and sweat for 3 minutes. - Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until
just beginning to brown. - Add the beef and cook over a high heat for another 3 minutes until all of
the meat has browned. Stir in the tomatoes (breaking up slightly with a
wooden spoon), oregano and wine, and bring to the boil. - Reduce the heat and leave to simmer gently for at least 45 minutes. Stir
in the tomato purée, and season with salt and pepper. - Cook the spaghetti in a pan of lightly salted boiling water for
8–10 minutes until al dente. Drain thoroughly. - Transfer the spaghetti to a large serving bowl, and pour the sauce over
it. Toss to mix well, and serve hot
