1 brown onion, diced
2 cloves garlic, crushed
200g bacon, chopped
1kg beef mince
2 Tbs fresh rosemary, chopped
1 cup port
2 teaspoons salt
1 teapsoon freshly ground black pepper
1/2 cup tomato paste
440g can diced tomatoes
150g Kalamata olives, pitted and halved
500g pasta of your choice
100g fresh parmesan cheese, grated
Spray a large frying pan with cooking spray and heat over a medium heat. Cook onion and garlic for 5 minutes or until onion has softened. Add bacon and cook for a further 5 minutes. Add beef and cook until beef has browned.
Add the rosemary and port. Increase heat to medium hight and cook until liquid has almost absorbed. Stir through salt and pepper. Add tomato paste and stir to combine. Stir through diced tomatoes and reduce heat, simmer for 20 minutes.
Meanwhile bring a large saucepan of water to boil and cook pasta according to packet directions. Drain. Stir through olives and cook for 5 minutes to ensure they are heated through. Serve pasta topped with sauce and sprinkle with parmesan cheese if desired.