Spaghetti Bolognese

Olive oil.
500g Fresh Beef Mince.
400g Dried Spaghetti.
4 Rashers of Smoked Streaky Bacon, finely diced.
2 Tins of Plum/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.
2 tbsp Tomato Puree
1 Beef Stock Cube.
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
Freshly grated Parmesan Cheese, plus extra for grating over.
Sea Salt and Black Pepper.

• Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat.
• Add the onions, carrots, celery and garlic, frying until softened.
• Increase the heat and add the minced beef.
• Fry it until it has browned, breaking down any chunks of meat with a wooden spoon.
• Reduce the temperature and stir in the tomatoes, tomato puree, stock cube, bay leaves and oregano
• Season well with salt and pepper.
• Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it's rich and thickened, stirring occasionally.
• At the end of the cooking time add any extra seasoning if necessary.
• Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet).
• Drain and divide between warmed plates.
• Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.