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Heat oil in a large saucepan over medium heat. Cook and stir onions, garlic and bacon for 3-4 mins. Stir in celery and cook and stir for 2 mins. Add ground beef and cook, stirring with a wooden spoon to break up lumps, for 5 mins, or until browned. Stir in stock, tomatoes, tomato paste and bay leaves. Bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 30 mins, or until sauce has thickened. Remove bay leaves. Meanwhile, cook pasta in plenty of boiling salted water for 10-12 mins according to pack instructions, or until tender but firm to the bite then drain. Place pasta in serving bowls, spoon meat sauce over, top with Parmesan. Serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow shiitake on a log — fresh shiitake in your kitchen
Record your recipes and experiments — organized cooking journal
Large fibrous casings for summer sausage, bologna, mortadella
Rough bronze-die texture grips sauce — artisan dried pasta