Ingredients
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2 tbsp olive oil
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2 cloves garlic, finely chopped
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2 strips bacon, finely chopped
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1 large onion, finely chopped
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1 celery stalk, finely chopped
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½ kg ground beef
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2 cups beef stock
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1½ cups red wine
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6–7 tomatoes, chopped
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1 package spaghetti, cooked
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1 tsp sugar
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1 tsp tomato paste
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Salt and pepper to taste
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Parmesan cheese
Methods
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Heat oil in a large deep saucepan.
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Add the garlic, onion, carrot and celery and cook over medium heat for about 5 minutes or until softened.
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Add the ground beef and break up any lumps with the back of a spoon, stirring until just browned.
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Add the stock, red wine, tomatoes, tomato paste and sugar.
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Bring to the boil, then reduce the heat to very low and simmer covered, stirring occasionally, for ½ hour.
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Remove the lid and simmer uncovered for another 1½ hours.
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Season to taste with salt and pepper.
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Spoon the sauce over hot cooked pasta and top with Parmesan cheese.
