Place a large saucepan over a medium high heat and add the olive oil.
2 tbsp olive oil
When hot, add the bacon, onions, carrots and celery and slow cook for 15 – 20 minutes until golden with a lovely aroma. Once golden reduce the heat for now but stir frequently to make sure nothing burns.
4 rashers smoked back bacon, 2 large onions, 2 large carrots, 2 stalks celery
Once ready add the mushrooms, garlic, bay and dried herbs.
4 cloves garlic, 250 g mushrooms, 1 leaf bay, 1 tbsp dried herbs
Place a frying pan over a high heat and add part of the beef mince.
Using a spatula/spoon break up any lumps and stir until the mince is browned all over. Push the mince to one side of the frying pan and tilt the pan. Use a tablespoon to transfer the fat into a glass jar for disposal. Once drained, transfer the mince to the vegetable pan and repeat until all of the mince has been browned.
750 g beef mince
Add the chopped tomato and tomato puree/paste to the mince and vegetables and stir thoroughly to combine everything. Add the red wine (or a little boiling water) to the tomato cans to wash them out and pour into the pan. Extra goodness and flavour.
3 tins chopped tomatoes, 3 tbsp tomato puree, ½ glass red wine
Add the sugar, the red wine vinegar and a good pinch of pepper. Stir and taste and adjust seasoning if needed. Don’t forget the bacon can be quite salty so taste first before adding any.
½ tbsp sugar
Stir well and increase the temperature until the pan simmers.
Pop on the lid leaving a little gap and leave for 60 minutes for the mince to cook fully and the sauce to thicken.
When ready serve with spaghetti or in a lasagne or allow to cool for freezing.