Cook the spaghetti according to instructions in a pan of salted boiling water. Meanwhile, heat the oil in a shallow casserole or frying pan and gently cook the onion, garlic, carrot, and celery for 5 minutes until soft.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 Carrot, 1 Celery Stick
Turn the heat up and add the pork mince and bacon. Fry for 2-3 minutes until the pork has changed colour.
500g Pork Mince, 3 Streaky Bacon Rashers
Add in the passata, tomato puree, milk, stock pot or cube (remember you don't need to dilute it in water as there is enough liquid from the passata and milk), herbs and season with black pepper.
400 ml Passata, 1 tablespoon Tomato Puree, 200 ml Milk, 1 Chicken Stock Pot, 1 Bay Leaf, 1 teaspoon Thyme, ¼ teaspoon Black Pepper
Simmer for 15-20 minutes before serving with the cooked spaghetti and grated Parmesan.
300 g Spaghetti, 4 tablespoon Parmesan