Method

1. Fry the bacon in a large casserole dish over a medium heat until the fat has rendered and gone crispy. Remove to a plate, leaving the fat behind in the pan.
2. Add the olive oil and fry the beef mince and sausage meat over a high heat for 7-8 minutes, breaking it up as you go. Fry until browned and caramelised (this is key to add flavour and deep colour to your bolognese). Remove the meat to plate.
3. Keep the pan on a medium heat and add the onions, carrots and celery. Sauté gently for 10-12 mins until soft and golden, stirring occasionally.
4. Add the chopped herbs and garlic to the pan and fry for a couple of minutes. Add the bacon and meat back to the pan along with the red wine. Turn up the heat to reduce the wine until almost no liquid remains.
5. Once the wine has reduced, lower the heat then add the tomato puree, oregano, vinegar, soy sauce and sugar. Stir well.
6. Add the bay leaves, rosemary stalks, tomatoes, milk, stock and Worcestershire sauce. Simmer before adding the parmesan rind and plenty of black pepper.
7. Put the lid on and slow cook in a low oven at 130C fan/150C for at least two hours (the longer the better, stirring occasionally).
8. When you are ready to serve, remove the rosemary stalks, bay leaves and parmesan rind if it hasn’t fully dissolved, then add the dark chocolate and chopped basil and parsley.
9. Cook the spaghetti until al dente then stir the through the bolognese. Pile in bowls and serve with plenty more parmesan and more fresh chopped herbs if desired. *TIP: the richness of the bolognese means it always tastes better after a night in the fridge for all the flavours to develop.