2 ¼ oz butter
1 onion, finely chopped
1 carrot, diced
1 ¾ oz pancetta, diced
1 lb 2 oz ground beef
1 tbsp chopped oregano
1 cup dry red wine
2 cups beef stock
2 tbsp concentrated tomato puree
1lb 12 oz canned, crushed tomatoes
14 oz penne
2 garlic cloves
3 tbsp grated parmesan
Melt the butter in a large saucepan over medium heat. Add the onion and cook for 2-3 minutes,
or until soft. Add the garlic,
celery, and carrot, and cook, stirring, over low heat, for 5 minutes. Increase the heat to high, add the
pancetta, beef, and oregano, and cook for 4-5 minutes or until browned.
Add the wine, reduce heat and simmer for 4-5 minutes, or
until absorbed. Add the stock,
tomato puree, and tomatoes and season.
Cover with a lid and simmer for 1½ hours, stirring occasionally. Uncover and simer for a further 1 hour,
stirring occasionally.
Cook the pasta in a large saucepan of boiling salted water
until al dente. Drain and return
to pan to keep warm. Top the pasta
with the sauce, serve with the parmesan.
