Spaghetti Bolognese with Pancetta & Salami

Heat the olive oil in a deep pan and then fry the onion and pepper until soft. Add the pancetta and garlic and heat further for a few minutes. Add the beef mince and fry until brown all over. Stir in the oregano and add seasoning.

Add the puree and stir in before adding the chopped tomoatoes and stir in. Add the red wine, balsamic vinegar and stock. Bring to the boil and simmer until the liquid has reduced to creamy sauce. Now, boil a saucepan of water and cook the spaghetti as per it's instructions.

Mix in the chopped basil and heat through. Add further seasoning if preferred. Serve with whole basil leaves if preferred and lashings of your favourite parmesan.