- 2 tablespoons olive oil
- 6 slices pancetta, chopped,
- 2 large onions, chopped,
- 3 garlic cloves, crushed
- 2 carrots, chopped,
- 1 stalk celery
- 1 kg lean ground beef
- 2 glasses red wine
- 400 g tomatoes, chopped
- 400 g passata
- 2 bay leaves, dried
- salt & freshly ground black pepper
- 800 g tagliatelle pasta noodles
- parmesan cheese, freshly grated, to serve
DirectionsHeat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.
Add the onions and garlic, frying until softened.
Increase the heat and add the minced beef.
Fry it until it has browned.
Pour in the wine and boil until it has reduced in volume by about a third.
Reduce the temperature and stir in the tomatoes, passata and celery.
Cover with a lid and simmer over a gentle heat for 1-1 1/2 hours until it's rich and thickened, stirring occasionally.
Cook the tagliatelle in plenty of boiling salted water.
Drain and divide between plates.
Sprinkle a little parmesan over the pasta before adding a good ladleful of the sauce.
Finish with a further scattering of cheese and a twist of black pepper.