Heat the oil in a large skillet. Add the onions and cook for 3 minutes. Add the garlic, carrot, celery, pancetta or bacon and sauté for 3-4 minutes or until just beginning to brown.
Add the ground beef and cook over high heat for another 3 minutes or until all of the meat is brown. Stir in the tomatoes, oregano, and red wine and bring to a boil. Reduce heat and simmer for about 45 minutes.
Stir in tomato paste and season with salt and pepper. Cook the spaghetti in a pan of boiling water for 8-10 minutes until al dente. Drain thoroughly. Transfer the spaghetti to a serving plate and pour over the Bolognese sauce. Toss to mix well and serve hot.
COOK'S TIP:Try adding 1oz of dried porcini mushrooms, soaked for 10 minutes in 2 tbsp of warm water, to the Bolognese sauce before simmering for 45 minutes.
PREPRATION TIME: 1 hour, 25 minutes
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