SPAGHETTI BOLOGNESE BY CATALINA

   INGREDIENTS:

- 1 MEDIUM ONION
- 1 MEDIUM CARROT
- 1 STICK OF CELERY
- 7 RASHES RIND LESS STREAKY BACON
- 1 CLOVE OF GARLIC
- 2 TABLES POON OLIVE
- 400 G CAN TOMATOES
- 2 TABLES POON TOMATO PURÉE
- PINCH OF DRIED OREGANO OR MIXED HERBS
- SALT AND BLACK PEPPER
- 340 G DRIED SPAGHETTI

METHOD

First, peel and chop the onion, carrot and celery finely. Cut the bacon in narrow strips. Peel and crush the garlic.

Next, heat a oil in a large saucepan. Cook the onion, carrot, celery and garlic, over low heat until they are soft.

Then, add the minced beef and chopped bacon.Cook them until the meat has browned, stirring all the time.

Later, stir in the canned tomatoes, tomato purée and oregano. Taste the sauce and season it with a little salt and pepper.

After, put the lid on the pan and let the sauce simmer for 30 minutes. Stir it occasionally to stop it from sticking.

To continue, meanwhile, start to cook the spaghetti. Heat same water in a large saucepan. Add a pinch of salt.

Before finishing when the water boils, gently push the spaghetti down in to the pan until it is covered with water.

Finally, boil the spaghetti for 12-15 minutes. Drain it in a colander over a sink. Straightaway with the sauce.