1 tbsp olive oil 2 medium onions, finely chopped 2 carrots, trimmed and finely chopped 2 garlic cloves finely chopped 2-3 sprigs rosemary leaves picked and finely chopped 500g beef mince For the bolognese sauce 2 x 400g tins plum tomatoes small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish 1 tsp dried oregano 2 fresh bay leaves 2 tbsp tomato purée 1 beef stock cube 1 red chilli deseeded and finely chopped (optional) 6 cherry tomatoes sliced in hal 1/4 tsp chili flake ; paprika; sage ; basil Black pepper To season and serve 75g parmesan grated, plus extra to serve 400g spaghetti crusty bread to serve (optional)

Method STEP 1 Put a large saucepan on a medium heat and add 1 tbsp olive oil. STEP 2 Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp. STEP 3 Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens. STEP 4 Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over. STEP 5 Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. STEP 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.