For The Bolognese Sauce For Seasoning & Serving

1. Put a large saucepan on a medium heat and add 1 the olive oil.
2. Add finely chopped bacon rashers and fry for 10 mins until golden and crispy.
3. Reduce the heat and add the onions, carrots, celery sticks, garlic cloves and the leaves from the rosemary, all finely chopped, then fry for 10 mins. Stir often until softening.
4. Increase the heat to medium-high, add the beef mince and cook stirring for 3-4 mins until the meat is browned all over.
5. Add plum tomatoes, the finely chopped basil leaves, dried oregano, bay leaves, tomato purée, beef stock cube, red chilli (if using), red wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
6. 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.
7. Add the parmesan, check the seasoning and stir.
8. When the Bolognese is nearly finished, cook spaghetti following the pack instructions.
9. Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.