Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Reduce the heat and add the spring onions, carrots, celery sticks, garlic and the rosemary. Fry for 10 minutes, stirring often.
Increase the heat to medium-high, add 500g beef mince and cook, stirring for 3-4 minutes until the meat is browned all over.
Add 2 x tins cherry tomatoes, oregano, bay leaves, tomato paste, 1 x beef stock cube, chilli (if using), red wine and tinned tomatoes. Stir with a wooden spoon.
Bring to the boil, reduce to a gentle simmer and cover with a lid.
Cook for 50 minutes, stirring occasionally, until you have a rich, thick sauce. Serve with cooked pasta and sprinkle with parmesan cheese.