Fry the bacon and beef for 7-8 minutes, until browned, draining any excess water, remove from the pan and set aside.
Add oil and fry the onion, carrot and celery for 4-5 minutes, until softened. Add the Garlic, and tomato purée, then return the beef and bacon to the pan along with the mushrooms, tomatoes and beef stock.
Grind in a little Oregano, then cook uncovered for 30 minutes. Season and add more Oregano to taste.
Serve with freshly cooked spaghetti, shaved Parmesan and have Schwartz Oregano grinder on hand at the table to grind over for extra flavour.