4 slices smoked bacon
2 onion chopped
4 Clove garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 teaspoons dried oregano
1 lb beef
2 cans diced tomatoes (14 oz)
1/2 cup Parmesan cheese freshly grated
1 tablespoon fresh basil chopped
2 cans beef broth
salt and pepper to taste
Finely slice the bacon, peel and finely chop the onions, garlic, carrots and celery.
Place a large pot on a medium to high heat. Add 2 lugs of olive oil, bacon and oregano. cook and stir until the bacon is lightly golden.
Add the veg's to the pot and stir every 30 seconds for around 7 minutes or until softened and lightly colored.
Stir in the ground beef and cook for about 2 minutes add the tomatoes cook for about a minute. Add the two cans of broth to the pot.
Stir in a good pinch of salt and pepper, parmesan cheese and finely chop basil stalks.
Put the basil leaves in the fridge for later. Bring to a boil, turn the heat down and simmer with a lid on for about an hour stirring every now and then and skim any fat off the top.
Remove from the heat. Tear and stir in basil leaves, keeping a few smaller ones for sprinkling before serving.
Taste and season if necessary.