olive oil, extra virgin
Saute onions in oil in a dutch oven until translucent.
Add garlic, carrrot, celery and bacon ad saute until just beginning to brown.
Add beef and cook over high heat until meat is brown.
Stir in tomatoes, oregano and red wine and bring to a boil. Reduce heat and simmer for about 45 minutes. Stir in tomato paste and season with salt and pepper.
Spoon sauce over pasta on a serving plate. Serve hot.