Ultimate Beef and Bacon Spaghetti Bolognese

Once the bacon is golden, add the beef mince and cook until browned, 5-6 mins.

Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Stir in half the garlic and cook for 1 min, then add the sugar and water for the sauce (see pantry for both amounts), passata, Italian style herbs and red wine jus paste.

Stir together well, then bring the Bolognese to the boil and simmer until thickened, 15-20 mins. Add a splash of water if it gets too thick.

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Cut the tomato into 1cm chunks. Put the balsamic vinegar and olive oil for the dressing (see pantry for amount) into a medium bowl, then season with salt and pepper.

Add the tomato to the dressing, stir to combine, then set aside.

Halve the ciabatta and place on a baking tray, cut-side up.

In a small bowl, mix together the olive oil for the garlic bread (see pantry for amount), remaining garlic and half the parmesan. Spread the cheesy mixture on top of the ciabatta, then set aside.

Add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, bake the ciabatta on the top shelf of your oven until the cheese is golden, 5-6 mins.

Once the Bolognese has thickened, taste and season with salt and pepper if needed.

When ready, add the cooked spaghetti to the Bolognese and toss to coat. Add a splash of water if it's a little thick.