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 purÃe
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 purÃe 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
