Pork Ragu With Fettucine

• 2 tbsp vegetable or olive oil
• 1 None large onion, finely chopped
• 1 None medium carrot, finely chopped
• 2 stalks celery, finely chopped
• 3 slices bacon, finely chopped
• 2 cloves garlic, minced
• 1 1/2 lb ground pork
• 3/4 cup dry red wine or beef stock
• 2 1/2 cups tomato puree
• 1 None bay leaf
• 13 oz fettucine, cooked, to serve
• None None Parmesan cheese, shaved, to serve

1. Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, carrot, celery, bacon and garlic for 5 mins, stirring constantly, until onion softens. Add ground pork and cook for 5 mins, until browned. Add wine, tomato puree and bay leaf. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 45 mins, or until sauce thickens slightly. Season. Remove bay leaf.
2. Distribute hot pasta between serving bowls. Top with ragu and Parmesan. Serve immediately.

vegetable, onion, carrot, stalks celery, bacon, garlic, ground pork, red wine, tomato puruee, bay leaf, fettucine, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25641 (may not work)