Use a sharp knife to cut the bacon into smaller pieces. Peel the carrot and cut the ends off, grate into a fine texture. Remove the outer layers of the onion and garlic. Thinly slice the onion, or dice if you prefer.

To a medium heat pot with olive oil, add the bacon. Leave for a few minutes until it looks like the fat has rendered out.

After the fat has cooked out, turn the heat up to high and fry the bacon until it has a slightly crispy crust on the outside. Remove the bacon from the pot and set aside on a paper towel.

To the same pot the bacon was in, tip in the beef mince. Reduce heat back to medium. Separate the block of mince. Cook the mince until it has browned. Remove any fat, then set the mince aside in a bowl.

Use ¼ cup of wine to deglaze the pot. Then add the sliced onion, and crush the garlic into the pot. Sauté the onion and garlic until the wine starts to cook out, and they start to caramelise slightly.

To the aromatics place the grated carrot in. Along with the rest of the red wine. Let these simmer in the pot for a few minutes to soften the carrot and reduce the red wine.

Tip the bacon back into the pot, and pour the tomato purée in as well. Here is time to add the seasonings too. Stir to combine and let thicken for a minute or so.

Return the beef mince and coat in the sauce.

Pour in the beef stock, then place a lid on the pot. Turn the heat down to medium-low temperature. Leave to simmer whilst you make the pasta, around 10-15 minutes.

Drain your spaghetti, then place the pasta in the bowl first. Scoop your desired amount of the beef mince bolognese on top. Sprinkle the parmesan, mix it all together and serve while it’s hot!