SPAGHETTI BOLOGNESE

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 carrot, scraped and chopped
1 stick celery, chopped
1 3/4 oz) pancetta or streaky bacon, diced
12 oz lean minced beef
14 oz can chopped tomatoes
2 tsp dried oregano
4 fl oz scant 1/2 cup red wine
2 tbsp tomato puree (paste)
12 oz dried spaghetti

Heat the oil in a large frying pan (skillet). Add the onions and cook for 3 minutes.

Add the garlic, carrot, celery and pancetta or bacon and sauté for 3-4 minutes or until just beginning to brown.

Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown. 4. Stir in the tomatoes, oregano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.

Stir in the tomato puree (paste) and season with salt and pepper.

Cook the spaghetti in a pan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly. Transfer the spaghetti to a serving plate and pour over the Bolognese sauce. Toss to mix well and serve hot.