Classic tomato-minced meat sauce (ragù bolognese)

Cut the winter carrot and celery into small cubes.

Finely chop the oregano.

Cut the tomatoes into pieces.

Heat the olive oil in a frying pan or skillet and fry the minced meat with the bacon cubes.

Scoop the carrot and celery through and fry for 3-4 minutes on a low heat.

Put the tomatoes and herbs through and fry for 3-4 minutes.

Pour in the wine and the stock and add some salt and freshly ground pepper and let it gently simmer for 45-60 minutes with the lid on the pan until it becomes a nice sauce.

Stir the sauce regularly and let the sauce reduce for the last 10 minutes without lid, so that it thickens.

Serve the ragù bolognese with fettucine or tagliatelle.