Take a medium saucepan and pour 1/2 tablespoon of oil in the bottom. Put on a medium high heat to heat the oil.
Place the onions, celery and carrots in the saucepan. Cover with a lid and then lower the heat to minimum. Leave for 10 minutes to saute. Try not to take the lid off too often but do stir every so often. You may need a little more oil if it looks like it is drying out.
Heat another saucepan over a medium high heat. Put the mince in this saucepan whilst the vegetables are cooking. You will not need any oil as the fat from the mince will be enough. Use a wooden spoon to break up the mince whilst it is cooking.
After 10 minutes put the bacon pieces in with the vegetables and leave for another 5 minutes. Take the lid off and raise the heat to medium. Stir often.
When the mince has browned and is small and uniform drain the mince using a colander to remove any excess fat or oil. Mix with the vegetables and the bacon. Mix together.
Add the tablespoon of tomato puree and the chicken stock. Cover and simmer for 30 minutes.
Near the end you will need to cook the pasta. You can use fresh egg pasta and this will only take 3-4 minutes in a large pan of boiling lightly salted water or you can use dried spaghetti which will take around 10 minutes.
Drain the pasta then toss with a little olive oil or some butter then serve with the sauce on top.
The recipe starts off well. The onion, celery carrot and bacon mix together and the fragrance is great. The one tablespoon of tomato puree lets the recipe down. It looks and tastes bland and flavourless. Towards the end I added more pure (170g in total) and I was lucky enough to have a 1/2 jar of bolognaise sauce and some garlic in the pantry, otherwise the meal would have been a disaster. With the few modifications, it was delicious. - 17 Jan 2014