Linguine alla bolognese
1 Tablespoon of Olive Oil
1 Medium Onion, finely diced
1 Medium Carrot, finely diced
1 Stick Celery, finely diced
500g Minced Beef
200g Pack of Smoked Bacon Lardon
500g Tomato Sauce
A pinch of Salt and Black Pepper
Grated Parmesan Cheese
Warm the Olive Oil in a pan on a medium heat, then add the onion, carrot, celery and diced bacon, and cook, stirring occasionally, for about 10 minutes until softened but not burnt.
Crumble the minced beef into the pan, and stir to brown the meat. Season and cook for a further 5 minutes.
Add the Tomato sauce and a pinch of salt and pepper, and dried basil if using, then turn the heat down and cover the pan, and cook on a low heat so that it’s bubbling gently. Let it simmer for 30 minutes, stirring occasionally. Add a little water if it looks too dry, and leave to simmer for another few minutes whilst you cook the pasta.
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes. When the Pasta is how you like it – ‘al dente’, or slightly softer – drain the Pasta.