Chop the Onions, finely chop the Garlic, and slice the Bacon into 2cm squared pieces. Then, fry in a pan with a little oil for 5 minutes. Then add the Minced Beef and cook until browned.

Now, roughly chop the Carrot and Celery and add to the pan, along with the Red Wine, Tinned Tomatoes, Oregano, Nutmeg, a good squirt of Tomato Puree and the crumbled Stock Cube. Give it a good stir, if the sauce seems too thick, add some water.

Bring the pan to the boil and simmer gently for 45 minutes (without lid). Prepare the spaghetti for when the Bolognese is ready.