Beef ragu with linguine Archive

Ingredients

• 300g/10½oz '00' flour, plus extra for dusting
• 3 free-range eggs
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large carrot, finely chopped
• 1 celery stalk, trimmed, finely chopped
• 200g/7oz smoked bacon lardons
• 500g/1lb 2oz beef mince
• 2 tbsp tomato purée
• 1 x 400g tin tomatoes
• 150ml/5fl oz red wine
• handful fresh basil leaves, roughly torn
• salt and freshly ground black pepper
• 3-4 tbsp freshly grated Parmesan, to serve