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2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 rashers bacon, chopped
400g lean beef mince
1 large bay leaf
2 tbsp tomato purée
1 tsp Harissa Spice Mix
150ml red wine
500ml fresh beef stock
300ml tin tomatoes
500g pack spaghetti
A pinch of salt
A pinch of pepper
Parmesan, grated, to serve
Heat 1 tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, garlic, celery, carrots and a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
Pour the remaining oil into the pan, increase the heat and tip in the bacon. Cook for 3-4 mins until golden.
Add the mince, and cook for a further 5 mins until browned.
Return the vegetables to the pan and add the bay leaf, tomato purée and Harissa. Cook for a further min and mix well.
Pour in the wine and reduce.
Add the stock and tinned tomatoes with a pinch of pepper and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 30 mins.
Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
To finish the sauce, stir in the milk and season to taste. Serve and top with parmesan.