1. Heat half the butter in a heavy-based frying pan. Add the bacon and cook until golden. Add the onion, carrot and celery and cook over low heat for 8 minutes, stirring often.
2. Increase the heat, add the remaining butter and, when the pan is hot, add the beef. Break up any lumps with a wooden spoon and stir until brown. Add the beef stock, tomato, wine, nutmeg and season to taste.
3. Bring to the boil and then reduce the heat and simmer, covered, over very low heat for 2-5 hours, adding more stock if the sauce becomes too dry. The longer the sauce is cooked, the more flavour it will have.
4. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and serve with the sauce and freshly grated parmesan cheese.
METHOD OF PREPARATION:
1. Peel carrots; cut carrots and onion into thin slices. Heat butter in large pan, add onion and carrot; stir over low heat until onion is tender.
2. Add flour and stir until combined; remove from heat. Add the stock, stirring until combined. Stir over heat until the mixture boils and thickens. Simmer, covered, over low heat for 25 minutes, or until the carrot is tender.
3. Use a food processor or blender to process soup in small batches until smooth. Return soup to pan, stir in the cream and season with salt and pepper. Stir until heated through. Serve Carrot Soup sprinkled with chopped chives
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