Tagliatelle Bolognese

• 2 tablespoons olive oil
• 1 pound ground beef
• 3 ounces bacon diced
• 2 carrots peeled and diced
• 1 onion peeled and diced
• 1 stalk celery diced
• 1 tablespoon paprika
• 2 tablespoons tomato paste
• 14 ounces plum tomatoes cans
• 1 cup red wine
• 1 cup vegetable stock
• 14 ounces tagliatelle
• 1 ounce fresh basil chopped
• 2 ounces 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 paste, tomatoes, red wine, vegetable stock, tagliatelle, basil, pecorino cheese shaved

Taken from www.yummly.com/recipe/Tagliatelle-Bolognese-1411660 (may not work)