Italian Ragu Pasta sauce

Preparation

• 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.