Brown the minced beef in a little olive oil in a pan over a medium high heat, ensuring that any excess water is boiled off first, remove from pan and place in a bowl to one side.

Heat one tablespoon of olive oil in a heavy pan, and over a medium high heat fry the bacon lardons until golden.

Slightly reduce the heat and add the carrot, onion and garlic. Sprinkle some sea salt over the veg and cook until softened, stirring occasionally.

Return the mince to the pan and stir until the ingredients have combined.

Increase the heat and add the red wine, cook until it has reduced by at least a third.

Add the chopped tomatoes, celery, and bay leaf and bring to the boil.

Cover the pan, reduce the heat and simmer for 90mins, stirring occasionally.

Check seasoning, thicken the sauce with a small amount of the beurre manié at a time, fully combining and checking the sauce before adding more. (This is optional and to taste).

Prepare the tagliatelle until it is just cooked and then using kitchen tongs or a pasta fork, combine it with the bolognese and cook until the pasta is to your liking.