Heat 1 tablespoon of oil in a frying pan/skillet over a medium heat. When hot, add the onion, carrot, celery, bacon and garlic. Stir to coat in the oil and then sauté for 5 minutes, stirring occasionally.
Now stir in the tomatoes, stock, wine, tomato purée/tomato paste, bay leaf, herbs and seasoning. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes.
Meanwhile, heat the remaining oil in a deep frying pan or sauté pan, over a medium heat and, when hot, add the beef and red pepper. Fry for about 5 minutes to brown the meat.
Add the mushrooms and cook for a further 3 minutes.
Then stir in the sauce, bring everything to the boil, cover and simmer for 30 minutes.
Serve with fettuccini.