Tagliatelle Bolognese

• 2 tbsp olive oil
• 1 lb ground beef
• 3 oz bacon, diced
• 2 None carrots, peeled and diced
• 1 None onion, peeled and diced
• 1 stalk celery, diced
• 1 tbsp paprika
• 2 tbsp tomato paste
• 2 - 14 oz cans plum tomatoes
• 1 cup red wine
• 1 cup vegetable stock
• 14 oz tagliatelle
• 1 oz fresh basil, chopped
• 2 oz pecorino cheese, shaved

1. Heat the oil in a saucepan and fry the beef for 10 minutes. Add the bacon, carrots, onion and celery and fry for 5 minutes. Sprinkle with the paprika, then stir in the tomato paste and fry for 1 minute. Add the tomatoes, wine and stock and bring to the boil, breaking up the tomatoes with a wooden spoon. Simmer for 1 hour 30 minutes.
2. Cook the pasta in boiling salted water according to the package instructions. Season the Bolognese sauce with salt and black pepper. Drain the pasta and toss with the sauce and basil. Serve sprinkled with cheese.

olive oil, ground beef, bacon, carrots, onion, celery, paprika, tomato, tomatoes, red wine, vegetable stock, tagliatelle, fresh basil, pecorino cheese

Taken from recipes-plus.com/api/v2.0/recipes/17390 (may not work)