Tagliatelle Bolognese - cooking recipe

Ingredients

1 tbsp butter or oil
1 None onion, chopped
1 None carrot, grated
1 stick celery, chopped
2 slices bacon or pancetta, finely chopped
12 oz ground beef
3/4 cup red wine
2 cans (14 oz each) diced tomatoes
2 tbsp tomato paste
1 cup beef stock (you may not need it all)
1 lb tagliatelle

Preparation

Heat butter or oil in a medium saucepan on medium heat. Cook onion, carrot, celery and bacon or pancetta until soft and turning golden.
Add the ground beef; cook until browned. Add the wine; cook until completely evaporated. Add the tomatoes, tomato paste and half the stock. Season with salt and black pepper. Bring to a boil.
Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours. Add a little more stock if mixture becomes too dry.
Cook the pasta in a large saucepan of boiling salted water according to package directions. Season bolognese and serve with drained pasta.