-
Add 1 tbsp olive oil to a large heavy-based saucepan on a medium heat. Chop bacon and add to pan. Cook bacon for 10 mins until golden and crisp.
-
Meanwhile, dice onion, carrot and celery. Finely chop garlic. Add onion, carrot, celery, garlic and rosemary to pan and cook for 10 mins. Cook, stirring often, until the veggies are soft.
-
Increase the heat to medium-high, add the ground beef and cook 5 mins until the meat has browned .
-
Chop basil, open cans of tomatoes and tomato puree.
-
Add the tomatoes, basil, oregano, bay leaves, tomato purée and red wine. Add ½ cup of water and stir. Increase heat and bring to a boil.
-
Reduce heat and simmer, covered, for 1 hour. Stir occasionally, until you have a thick sauce. Season with salt.
-
Let cool and keep in a closed recipient in the fridge.
-
When ready to serve, cook pasta in salted boiling water until al dente (follow package instructions). Drain thoroughly.
-
Heat sauce. Serve sauce over pasta and garnish with basil and cheese.