Spaghetti Bolognese

• 1 tbsp olive oil
• 1 None onion, chopped
• 1 None carrot, diced
• 1 stalk celery, diced
• 1 lb ground beef
• 2 oz pancetta or bacon, finely chopped
• 1 cup dry red wine
• 1 cup beef stock
• 1/3 cup tomato puree
• 13 oz spaghetti
• 1 oz Parmesan, shaved, to serve
• None None Crusty bread, to serve

1. Heat oil in a large frying pan on medium-high. Saute onion, carrot and celery for 5 mins, or until lightly browned. Add beef and pancetta. Cook, stirring to break up any lumps, for 5 mins or until browned.
2. Add wine and bring to a boil. Stir in beef stock and tomato puree until well combined; season to taste. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 20 mins or until sauce thickens.
3. Meanwhile, cook spaghetti according to packing instructions; drain. Top spaghetti with bolognese sauce and shaved Parmesan. Serve with crusty bread.

olive oil, onion, carrot, celery, ground beef, bacon, red wine, beef stock, tomato puruee, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25614 (may not work)