375g Guzzi’s Linguine
100ml olive oil
600g chopped beef
(do not use a fine mince, the meat should be chopped into 1.5cm diametre)
150g chopped bacon
150g chopped mushrooms
150g chopped onions
6 cloves of garlic chopped
1 tin tomatoes
2 tablespoons tomato paste
350ml chianti or ight red wine
(white wine is good too!)
1 tablespoon choopped thyme, chopped marjoram
1 bay leaf
1/2 cup chopped parsley
2 teaspoons salt, ground black pepper
1 cup grated parmesan cheese

Recipe Instructions

Heat the olive oil until it begins to smoke in a large heavy frypan. Add the beef and bacon and cook until it browns. Add the onion and garlic and cook until it begins o stick to the pan, add the herbs and salt and pepper. Simmer for ten minutes and then adjust the seasoning.

Cook the Linguine in salted boiling water for 6-8 minutes, stirring with wooden spoon. Drain into colander. Toss the cheese through the cooked pasta and place in warm bowls. Spoon the sauce over the pasta. Sprinkle, garnish with sliced mushrooms cooked in oil.
Serves 4.