Pasta al Ragu

Serves: 4
Preparation time: 20 minutes + 2 hours cooking time

Ingredients:
-      125 grams bacon
-      300 grams minced meat (50% beef, 50% pork)
-      1 garlic clove
-      1 onion
-      2 celery stalks
-      100 grams carrots
-      1 tin tomato purée (140 grams)
-      1 tub Food Fellows Tomato Base
-      200 ml red wine
-      300 ml beef stock
-      1 bay leaf
-      Parmesan cheese to serve
-      olive oil for cooking
-      300 grams tagliatelle
-      salt and pepper

Preparation:
1.      Place a frying pan on medium-high heat. When the pan is hot, add the bacon and fry until they release their fat and become light brown.
2.      Add the minced meat and brown. Take the meat from the pan. Do not clean the pan!
3.      Finely chop the onion and garlic. Chop the celery into small cubes and do the same with the carrot.
4.      Heat the used pan on medium-high heat and add a dash of olive oil.
5.      Add the onion, garlic, celery, and carrots to the pan and fry for a few minutes until the onion is soft.
6.      Add the tomato purée and fry for two minutes while stirring. This makes the tomato purée less bitter.
7.      Pour in the Tomato Base, the red wine, and beef stock and stir. Add the bay leaf and return the mince and bacon to the pan.
8.      Bring to the boil and then turn the heat down. Simmer the meat sauce for at least two hours. The longer it cooks, the better it tastes!
9.      Cook the tagliatelle according to the instructions on the packaging.
10.  Add salt and pepper to the sauce to taste. Stir some of the sauce through the tagliatelle.

Serve the pasta with the remaining meat sauce on top. Garnish with the Parmesan cheese.