Rich bolognese with rigatoni

Place a large, non-stick pan on the heat and add the oil. Go in with the mince and brown it all over as quickly as possible. Next, go in with the bacon, onion, garlic and grated carrot and cook for a further 3 mins until it starts to soften.

Season with a touch of salt at this point before adding the tomato paste, bay leaf, thyme and parmesan rind. Cook this for 2 minutes before adding the liquids. Add the red wine and reduce by half before adding the beef stock and chopped tomatoes.

Cook this over a medium heat for 15 to 20 mins, stirring regularly so it doesn’t catch on the base. Finish by topping up the seasoning with salt and pepper and removing the parmesan rind, thyme stalks and bay leaves.

Place a pot of water on the heat and bring to the boil, season with salt and add the rigatoni, cook for 12 mins until just cooked and strain into the bolognaise sauce. Mix this through and place in warm bowls, finish with some more grated parmesan and serve.