500g Fresh beef mince

400g spaghetti or tagliatelle. Use only the best pasta.

4 rashers of streaky bacon or pancetta finely diced.

2 tins of chopped tomatoes.

2 medium onions peeled and finely diced.

2 sticks of celery trimmed and finely diced.

2 carrots trimmed and finely diced.

2 cloves of garlic peeled and finely diced.

1 medium chili seeded and finely sliced

100g freshly grated Parmesan cheese, plus extra for grating over.

2 tbsp. tomato puree

1 cup chicken stock.

Handful of fresh basil, plus extra for garnish.

1 tsp. dried oregano.

1-2 bay leaves.

Olive oil.

Sea salt and black pepper.

In a large heavy-bottomed saucepan, heat a nice amount of olive oil and fry the bacon until crisp, then reduce the heat and add the onions, carrots, celery and garlic. Sautee for around until the veg has softened.

Next, increase the heat slightly, add the mince and stir until the meat has broken up and is starting to cook and lose all raw meat color.

Stir in the tins of chopped tomatoes. Add the remaining herbs, tomato puree, stock, and chili.

Stir with a wooden spoon, breaking up the plum tomatoes and bring to a gentle simmer. Reduce the heat to low, put the lid on and leave to cook for about an hour Stir occasionally to make sure it doesn’t catch.

Just as the sauce is nearly ready, add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the pasta according the packet instructions. Once the spaghetti is ready, drain it in a colander (save a cup of cooking water to add to the sauce if needed) and add it to the pan with the sauce. Stir to coat he pasta. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish