Spaghetti Bolognese

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 large onion, finely chopped
• 4 rashers of bacon, finely chopped
• 500g lean beef mince meat
• 1 x 400g cans plum tomatoes
• 3 tablespoons tomato paste
• 2 teaspoons dried Italian herbs
• 250g dried spaghetti
• 250g mushrooms
• 2 bay leaves
• 1 teaspoon dried oregano
• 125g red wine
• 50g parmesan, shaved to serve
• Handful fresh basil leaves to serve
• 1 beef stock

INSTRUCTIONS

• Heat olive oil in a large frying pan over medium heat. Fry the garlic, onion, bacon  and mushrooms for about four minutes, or until softened.
• Next place the mince meat in the pan, gently stirring for about 6 minutes until browned.
• Add the tin of tomatoes, paste, oregano, bay leaf, stock and wine. Stir well with a wooden spoon, breaking up the tomatoes. 
• Reduce to a medium-low heat and leave to simmer for 20 minutes, stirring occasionally. 
• Add salt and pepper, and stir in. Leave to simmer for a further 40-50 minutes, until the sauce is rich.
• Cook spaghetti according to the packet instructions. Drain well.
• Serve spaghetti onto plates, topping with bolognese sauce and a sprinkle of parmesan and basil leaves.