1 medium onion
1 medium carrot
1 stick of celery
7 rashers rindless streaky bacon
1 clove garlic
2 tablespoons olive oil
450g minced beef
400g can tomatoes
2 tablespoons tomato purée
pinch of dried oregano or mixed herbs
salt and black pepper
340g dried spaghetti
- Peel and chop the onion, carrot and celery finely. Cut the bacon into narrow strips. Peel and crush the garlic.
- Heat the oil in a large saucepan. Cook the onion, carrot, celery and garlic over a low heat until they are soft.
- Add the minced beef and chopped bacon. Cook them until the meat has browned, stirring all the time.
- Stir in the canned tomatoes, tomato purée and oregano. Taste the sauce and season it with a little salt and pepper.
- Put the lid on the pan and let the sauce simmer for 30 minutes. Stir it occasionally to stop it from sticking.
- Meanwhile, start to cook the spaghetti. Heat some water in a large saucepan. Add a pinch of salt.
- When the water boils, gently push the spaghetti down into the pan until it is covered with water.
- Boil the spaghetti for 12-15 minutes. Drain it in a colander over a sink. Serve straightaway with the sauce.
