4 rashers bacon (back)

2 onions (can try grated by machine)

2 carrots | grated by machine

2 celery | grated by machine

3 cloves garlic

2 sprigs rosemary | leaves picked and finely chopped

500 g beef mince (I so far have used the mixed beef and pork mince)

2 tins chopped or plum tomatoes

1 tsp dried oregano

2 bay leaves

1 beef stock cube

100 ml balsamic vinegar

100 ml milk

8 cherry tomatoes | halved

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 100ml balsamic vinegar and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer, add 50~100ml milk and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.