Method
Cook
01
Turn on the oven to 140°C .
02
Fry the bacon in the oil over medium heat for 10 min until golden and crisp
03
Turn the heat up, add the mince and cook for 3-4 min until browned all over - try to avoid turning the mince to create a crust.
04
Reduce the heat, add the onion, carrot, celery, garlic and rosemary, and fry for 10 min, stirring often, until softened
05
Stir in the tomatoes, chopped basil, oregano, bay leaves, tomato purée, stock, chilli (if using), red wine and halved cherry tomatoes, breaking up the tomatoes as you go.
06
Bring to the boil, then cover with a cartouche and roast in the oven for 1hr 15 min, stirring occasionally, until rich and thick
07
Remove the rosemary and bay leaves
08
Stir in the parmesan and check the seasoning
09
Cook the spaghetti to pack instructions, then drain and toss through the sauce, or serve the sauce on top
10
Finish with extra parmesan, the reserved basil leaves and crusty bread
Notes & thoughts Look, you don't have to put in the thing in the oven you can slow cook it on the stove, but basically it needs time to develop the flavour. This is just better made the day before.