Preparation time: 20 minutes
Cooking time: About 1 hour 15 minutes
500g beef mince
4-6 rashers of smoked streaky bacon, diced
2 tins of chopped plum tomatoes
6-10 fresh cherry tomatoes.
2 medium size onions, chopped
2 sticks of celery, finely chopped
2 carrots, peeled and finely chopped
2 cloves of garlic, peeled and finely diced.
75g freshly grated Parmesan cheese, plus extra for grating over
2 tbsp tomato puree
1 beef stock cube
1 glass of red wine (optional)
2-3 sprigs of fresh rosemary, remove the leaves and discard the sprigs
Handful of fresh basil leaves
1 tsp dried oregano
1-2 fresh bay leaves
Sea salt and black pepper
1. Add a good lug of olive oil to a saucepan, place it on a medium heat and gently fry the diced bacon until golden and crisp, then reduce the heat slightly and add the onions, carrots, celery and garlic.
2. Add the rosemary leaves to the pan, stir them through and cook for 8-10 minutes until the vegetable mixture has softened.
3. Now increase the heat slightly, adding the beef mince and stir until the meat is browned all over.
4. Next, add the tinned tomatoes, the remaining herbs, tomato puree, stock cube and the wine, if using. Slice your cherry tomatoes in half and add them too.
5. Give it a good stir with a wooden spoon and bring to a gentle simmer. Reduce the heat to low, put the lid on and leave for about 1 hour and 15 minutes. This slow cooking will allow the flavours to develop into a wonderfully rich sauce. Remember to stir occasionally, making sure it doesn't catch on the bottom.
6. If using spaghetti from a packet cook according to instructions.
7. Once the sauce is just about ready, add the parmesan cheese and season to taste.
8. When the spaghetti is al dente, drain it in a colander and add it to the pan with the sauce. Give it a good stir, coating the pasta in the sauce. Serve with a little grated parmesan and crusty bread.