Heat up a drizzle of oil in a large pot/dutch oven over medium-high heat and add 2lb/1kg ground beef. Leave to brown for a few mins, then break up with a wooden spoon. Season with a pinch of salt and pepper, then continue frying until nicely browned. Remove from pot.
Add a drizzle of oil (if needed) then add 5oz/150g diced bacon. Fry until the bacon begins to brown, then add 1 diced large onion. Continue frying until the onion begins to soften and brown, then add 1cup/100g diced sun dried tomatoes and 3 minced cloves of garlic. Fry for another 2-3mins until the garlic begins to brown.
Lower heat to medium and add 2 tbsp tomato puree. Fry for 1-2mins, then stir in 1cup/250m red wine. Allow the wine to simmer and reduce for at least 5 mins to burn off alcohol (should start forming a paste). Stir back in your beef.
Pour in 3cups/750ml passata (shake any left in the bottle out with a splash of water), 1cup/250ml beef stock and 1 tbsp Worcestershire sauce, then add your basil & rosemary and salt, pepper and sugar to taste. Give everything a good stir then pop on the lid, reduce the heat to low and simmer for 1 hour 30mins (stir a few times during). This is important as it tenderises the beef and marries the flavours together.
Meanwhile, pop 1lb/500g spaghetti in salted boiling water and cook until al dente.
Take lid off the bolognese and cook for a further 10-15mins without the lid (so it can reduce/thicken) then stir in 1/4cup/20g parmesan. Serve bolognese poured over spaghetti or the spaghetti mixed in. Extra parmesan. Always extra parmesan. Enjoy!