Instructions: Chop the carrot and the onions very finely you can use a food processor if you wish.

Heat half the oil in a large frying pan and add the chopped vegetables; fry until soft and lightly golden.

Add the garilc and diced bacon and cook slowly for about 5 minutes.

Pour the remaining oil into another frying pan and get it hot.

Add the meat broken up into very small pieces.

Fry the meat till it starts to brown moving it around the pan occasionally so that all sides colour appetisingly.

Stir in the tomato paste and the herbs and cook for a good 3 or 4 minutes then sprinkle over a small handful of flour and pour In the liquids.

Stir well scraping up the brown deposits from the bottom of the pan then pour into the other pan.

Stir then cook over a gentle 3 heat barely bubbling for almost an hour.

Stir from time to time adding a little water now and again if it appears to be getting too thick.

The sauce should be a soft sloppy consistency but not runny or thick.

Check the seasoning; it will need salt and black pepper.

Can add a little Worcester sauce or even balsamic vinegar.

Makes enough sauce for pasta for 4

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