Cut the bacon into small pieces and fry in a large such pot.

Finely dice the onion, celery and carrot. Add to the pot and cook in the bacon fat.

Add anchovy. Once the anchovy has dissolved, add the mushrooms if you want them in the dish.

Continue cooking until the juices evaporate. Add the beef mince and minced garlic. Continue cooking until the beef changes colour.

Add about a tablespoon of balsamic vinegar (or a glass of red wine if you prefer) and oregano. Add a few squirts of tomato purée and mix until the contents of the pot are covered with the red paste.

Add the passata and bay leaves. Cook on a low heat for as long as you can. 30 minutes is fine, but the flavours will be better the longer you cook it. I prefer to leave it on the hob for at least an hour. 2 hours is even better. Just remember to keep an eye on the pot as you may need to add a splash of water if it becomes too dry.

Season the bolognese to taste.

Cook your spaghetti, drain, leave a little water in the pot to stop it from sticking. A splash of olive oil will also help with this and gives the pasta a nice shine.

Either add the pasta to the bolognese or for the traditional British experience, place the spaghetti on your plate and top with the meat sauce.

Serve with garlic bread and grated Parmesan cheese.