Spaghetti Bolognese

Serves 4

1 onion, peeled
2 garlic cloves, peeled
2 carrots, peeled
1 celery stalk
6 rashers streaky bacon, rinded
1 oz. butter
2 tablespoons olive oil
1 lb lean minced beef
3 tablespoons tomato puree
1 can chopped tomatoes
1/4 pint red wine
1/4 pint beef stock
few sprigs fresh oregano
1 bay leaf
1 teaspoon sugar
8 oz. dried spaghetti
grated Parmesan cheese to sprinkle

Finely chop the onion and garlic; dice the carrots and celery; chop the bacon.

Melt the butter with 1 tablespoon of the olive oil in a large frying pan and fry the onion, garlic, carrots, celery and bacon for about 5 minutes.  Add the minced beef and fry until browned all over, stirring all the time.

Stir in the tomato puree and tomatoes.  Mix together the wine and stock and add to the frying pan.

Add the oregano, bay leaf and sugar to the frying pan and season with salt and freshly ground black pepper.  Simmer uncovered, for 35-40 minutes, stirring the sauce occasionally.

About 15 minutes before the end of cooking time, start cooking the spaghetti.,  Bring a large pan of lightly salted water to the boil and add the remaining olive oil to the bubbling water.

Place the spaghetti in the pan and, as the pasta softens, gently push it into the hot water.  Cook for 8-10 minutes until the pasta is tender but still has a bite to it.  Drain well.

Remove the bay leaf and oregano from the sauce.  Check seasoning and adjust if necessary.

Serve the  spaghetti on warmed serving plates and spoon the sauce over.  Serve with grated Parmesan cheese, to sprinkle on top.