Fettuccine Bolognese

• 3 Rashers streaky bacon
• 1 Brown onion, chopped
• 1 1/2 clove garlic, finely chopped
• 1 Carrot, chopped
• 1 stick celery, chopped
• 500 grams Ground beef
• 4 large Roma tomatoes, chopped
• 1 cup Chopped button mushrooms
• 1 cup Red wine
• 2 Dried bay leaves
• 1/4 cup Chopped parsley
• 400 grams Dried fettuccine
• 2 tbsp Tomato paste (concentrate)
• 1 Good pinch sea salt and cracked black pepper
• 1 Chopped parsley to serve
• 1 Grated Parmesan to serve

1. Chop bacon and add to pot.
2. Fry on low heat.
3. Now chop onion & garlic and add to bacon.
4. Fry until onion starts to soften.
5. Meanwhile- finely chop carrot and celery and add to the pot.
6. Increase heat to medium and fry until slightly softened.
7. Now add beef and cook until browned.
8. I use a plastic egg flip to chop up the mince as it cooks.
9. Chop tomatoes and add to pot.
10. Now chop mushroom & parsley- add to pot along with bay leaves, wine, tomato paste and seasoning
11. Lower heat- throw the lid on and allow to slowly simmer for at least an hour.
12. I let mine go for an hour and a half.
13. Sauce will have thickened and taste concentrated.
14. Meanwhile- cook fettuccine as to packet directions.
15. Spoon some Bolognese over, a sprinkle of parsley and grated Parmesan cheese and Bob's your Aunty!
16. Goes great with some crusty garlic bread and a glass of red wine.
17. Yummo!

rashers, brown onion, clove garlic, carrot, celery, tomatoes, button mushrooms, red wine, bay leaves, parsley, fettuccine, tomato, salt, parsley

Taken from cookpad.com/us/recipes/480588-fettuccine-bolognese (may not work)