• Fry off the pancetta in a heavy based saucepan without oil over a medium to high heat for 3 – 5 minutes. Once browned, add a good glug of Olive Oil and add the onion, celery, carrot and garlic. Fry for 8 – 10 minutes stirring occasionally. A little colour is ok but not too much, as you want the natural sweetness of the vegetables to come through.
• Add the beef mince and fry until browned all over then add the oregano, rosemary, tomato puree and fry for a further minute.
• Add the red wine or stock pot, turn up the heat a little, stir and reduce the liquid by half. Stir in the tomatoes, passata, stock cube and bay leaf, bring to a good simmer then turn to low and cover with a lid for an hours. Check occasionally and stir if required to prevent the Bolognese from sticking.
• Take the Bolognese off the heat and check for seasoning. Add the Marmite and Worcestershire Sauce if required.

To Serve

• Serve with your favourite garlic bread, side salad and a good grating of fresh Parmesan.