Brown the mince thoroughly over a high heat in olive oil. The mince should be really dark, broken up and crispy (caramelised). It is likely to take upwards of 15 minutes on a high heat. The water will all need to be released first and evaporate- leaving a dry mince mixture which will brown properly. Set aside when browned

Chop the bacon and fry in the olive oil until they start to look brown and crispy and the fat is released to the pan.

Dice all sofrito ingredients (except star anise)

Add the sofrito to the pan with a big pinch of salt.The star anise should be added as the onions start to soften.

Add the garlic and pepper when the sofrito is soft and stir for a minute

Add the herbs and stir in

Make some space in the pan and add the tomato paste. Cook for a minute before stirring into the other ingredients.

Add the Worcestershire sauce and stir in

Crumble in the stock cube

Add the flour, stir in to combine and cook for a minute

Add the lentils

Add the wine. Increase heat of necessary to reduce wine by at least two thirds

Add the tomatoes and enough boiling water to fully cover the mixture

Simmer for an hour or so until thick - not watery and delicious. Adjust seasoning if required

Serve with fresh egg tagliatelle and parmesan