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Ingredients1 tbsp olive oil4 rashers smoked streaky bacon, finely chopped2 medium onions, finely chopped2 carrots, trimmed and finely chopped2 celery sticks, finely chopped2 garlic cloves, finely chopped2-3 sprigs rosemary, leaves picked and finely chopped500g beef minceFor the Bolognese sauce2 x 400g tins plum tomatoessmall pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish1 tsp dried oregano2 fresh bay leaves2 tbsp tomato purée1 beef stock cube1 red chilli, seeded and finely chopped (optional)125ml red wine6 cherry tomatoes, sliced in halfTo season and serve75g parmesan, grated, plus extra to serve400g spaghetticrusty bread, to serve (optional)Method1.Put a large saucepan on a medium heat and add 1 tbsp olive oil. Add the bacon and fry for 10 mins until golden and crisp.2.Reduce the heat and add the onion, carrot, celery, garlic and rosemary, then fry for 10 mins. Stir the veg often until it softens.3.Increase the heat to medium-high, add the mince and cook stirring for 3-4 mins until the meat is browned all over.4.Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.5.Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan, check the seasoning and stir.6.When the Bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan, the extra basil leaves and crusty bread.