Instructions
- Put a large non-stick frying pan over a medium-high heat. Add the bacon, onions, carrots, celery, garlic and 2 tbsp water and stir-fry for about 7 minutes, adding a splash more water if needed.
- Add the beef, breaking it up with a spoon, and cook for 3 minutes or until browned. Drain off any fat in the pan, then add the chopped tomatoes and oregano, crumble in the stock cube and bring to the boil. Cover, reduce the heat to low and simmer for 30 minutes.
- When the sauce has about 10 minutes to go, cook the spaghetti according to the pack instructions.
- Drain the spaghetti and divide between shallow bowls. Season the sauce to taste and spoon it over the spaghetti. Evenly scatter over the Parmesan and basil and serve hot with the salad.