Ultimate Beef and Bacon Spaghetti Bolognese

Once the bacon is golden, add the beef mince to the pan 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 minute, then pour in the water, sugar (see ingredients for both amounts), passata and red wine just paste.

Stir together, then bring the mixture to the boil and simmer until it's thickened, 15-20 mins. TIP: Add a splash of water if necessary. Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp of salt. Halve the baby plum tomatoes. Put the balsamic vinegar in a bowl and add the olive oil for the garlic bread (see ingredients for amount). Season with salt and pepper, add the tomatoes, stir to combine and set aside.

Cut the ciabatta in half and place on a baking tray cut side up. Put the olive oil (see ingredients for amount), remaining garlic and half the parmesan into a small bowl and mix together. Spread the cheesy mixture on top of the ciabatta. Set aside. When boiling, add the spaghetti to the 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.

Meanwhile, bake the bread on the top shelf of your oven until the cheese is golden, 5-6 mins. Once the sauce has thickened, taste and add salt and pepper if you feel it needs it. Once the spaghetti is cooked and drained, add to the pan with the sauce and combine. TIP: Add a splash of water if necessary.