together the chopped bacon, carrot, onion and celery; put the butter in a saucepan and let soften the mixture for 15 minutes, without letting it brown. Add meat and brown, stirring to cook alive, then add 0.5 dl of wine, let it reduce by half and pour 1 dl of broth
When the liquid and all absorbed, add the rest of the wine and 1 dl of hot broth in which has been dissolved tomato paste. You still reduce the ragu, then add 1 dl of hot broth, tomato sauce and continue cooking until the sauce has thickened. Add salt and pepper, pour the remaining broth, cover and simmer until the meat sauce is thickened will again
Cook the noodles al dente and season with Parmesan. Pour most of the meat sauce, stir and spread the ragu from the surface. Serve hot.