Baked Spaghetti Sauce - cooking recipe

Ingredients

10 slices pancetta, chopped
fresh rosemary, chopped
olive oil
1 lge onion, chopped
3 garlic cloves, crushed
500 g lean ground beef
200 ml red wine
1 teaspoon dried oregano
2 (440 g) cans crushed tomatoes
100 g sun-dried tomatoes, chopped
100 g tomato paste
salt and pepper
parmesan cheese, grated

Preparation

Fry the pancetta and rosemary in olive oil until golden. Add the onion and garlic and cook for 3 minutes.
Add beef, cook for 3 minutes, then add the wine. Reduce slightly, then add oregano, tomatoes, sundried tomatoes and tomato paste.
Add salt & pepper to taste and bring to the boil, cover and cook for 1 - 1 1/2 hours in a moderate oven. (I usually cover this with a piece of baking paper - right on the surface of the sauce).
Serve over spaghetti with grated parmesan cheese.