Tagliatelle with mushroom basil sauce

• 500g tagliatelle
• For the sauce:
• 1 tbsp. (olive) oil
• 50g lean smoked bacon, diced
• 1 onion
• 250g mushrooms
• small bunch of parsley
• 4 basil leaves or ½ tsp. dried basil
• 100g celery
• 1 large carrot
• 1dl red wine
• 1 can peeled tomatoes (appr. 400gr)
• salt
• pepper

Cook the tagliatelle al dente and let it drain. Make the sauce as follows: heat the oil and fry the diced bacon until golden brown and crispy. Peel the onion, mince the onion and fry it with the bacon. Clean the mushrooms, quarter them and add to the pan. Finely cut the washed parsley and basil and add them to the pan as well. Clean the celery and the carrot. Cut the celery in arcs and dice the carrot. Fry these with the mixture for about 5 minutes. Add the red wine and the peeled tomatoes, with the juice from the tomatoes, and add salt and pepper according to taste. Put the lid on the pan and let the sauce simmer for about 30 minutes. Serve the mushroom sauce with the tagliatelle and place a dish of grated cheese on the table.