Ingredients

2 tb sp olive oil
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
50g pancetta, finely chopped
500g mince (ground) beef
375mls red wine
500mls beef stock
2x400g cans chopped tomatoes
2 tb sp tomato paste
1 tsp sugar
shaved parmesan cheese, to serve.

Method

Heat the oil in a large , deep saucepan. Add the garlic, onion, carrot, celery and pancetta and cook stirring over a medium heat for about 5 minutes or until softened.

Add the mince and break up any lumps with the back of a spoon, stirring until just brown. Add the stock, red wine, tomatoes, tomato paste and sugar.

Bring to the boil, then reduce the heat to very low and simmer, covered, stirring occasionally for 1.5 hours. Remove the lid and simmer, stirring occasionally for a further 1.5 hours. Season to taste with salt and freshly ground pepper.

To serve, spoon the sauce over the hot pasta and sprinkle with some of the
shaved parmesan.

(Serves: 4-6)