Beef Ragu

2 Tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 celery sticks, diced
100g bacon, finely chopped
2 garlic cloves, crushed
700g beef mince
1 cup beef stock
700ml bottle Italian tomato pasta sauce

Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, bacon and garlic. Cook, stirring, for 7 to 8 minutes or until soft.

Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.