Start peeling and chopping the garlic and onions. Finely chop rosemary, and then slice the bacon.

Add olive oil to medium heat in a casserole pan. Once heated, add sliced bacon, chopped rosemary, garlic and onion and cook for 5 minutes until softened, stirring occasionally.

Cook the spaghetti in boiling water as per the packet instructions in the pot.

Add the minced beef and crumble it with a spoon.

Cook for 5 minutes until it starts to brown. Pour the wine into the pan. Simmer until you see bubbles.

Blitz tomatoes into a food processor to a paste and then add to the pan.

Stir well and break the plum tomatoes in the meantime.

Add it to the pan, cover it with the lid, and cook for 30 minutes.

Once the spaghetti is cooked, drain the spaghetti and reserve a tablespoon of cooking water.

Transfer the spaghetti to the pan with spoons of Bolognese sauce.

Now grate Parmesan cheese and drizzle olive oil over the casserole. Toss to coat the spaghetti.

Serve with a good spoonful of Bolognese sauce with a fine grating of Parmesan.